The Melding Pot

Two reasons for this post.  The first includes an adventure where one of my seniors ended up melding two of his sauce pots together trying to make a double broiler, and the second is that all the guys out there need to focus on their inner chocolatier for next month.

"But eventually after some time left on the stove, the pots fused together. Since I'm the man of the house, I was given the task to separate the pots. I started with my medium strength and just like a peanut butter jar, I failed to pry them free. Gradually I increased the force, added a hammer, a few grunts, and alas, I was able to break the handles and admit defeat."

I've never heard of pots fusing before, but I imagine it's possible.  Kudos on the effort to actually use a double broiler.  The only reason I remember to make one is because of a mess I almost made in Senior Foods ('03).  There I was, with chocolate, a saute pan, and an electrical burner set to high, when Cortney, my partner, glanced over and said, "I don't think you should be doing that..."  A bit embarrassing.

I've always been a student that had no problem sleeping in class- even in the front row.  So it was no surprise that I missed the entire lecture covering proper technique.  It turns out chocolate is very sensitive to extreme temperatures and does not behave well around them.  Treating chocolate is a lot like treating frogs.  The way to a frog's demise is a pot of cool water, and gradually raising the temperature, so they don't realized they are being cooked.  Throw a frog in a pot of boiling water and it'll jump out.  I'm not implying that chocolate will jump out of a pot, although technically it would have had it been sauteed back in class, but it will not react well.

The double broiler allows us to introduce gentle heat to our sensitive friend.  This is especially necessary for white chocolate, which is even more sensitive, and does not microwave well.  I don't have the right tools on hand for this, but I've been able to melt chocolate many times using a small saucepot, water, and a ceramic cereal bowl.  I don't recommend this, but it does work.  Just remember, like with any double broiler, that water should not be touching the bottom of the top vessel.

Thankfully there is another technique,  and it doesn't jeopardize the integrity of the product.  Don't expect to see anyone from France doing this, but it works.  The microwave.  Remember, don't do this with white chocolate, and don't set it for too long.  Chocolate, especially in chip form, retains its shape during the melting process.  Stirring is a must.  The video shows how even though chocolate may retain shape, it is truly melted.

Some may wonder, "What kind of chocolate can I melt?"  The simple answer is any chocolate.  Just try to melt chocolate found in the baking section.  Here various discs and blocks can be found.  Even though I did above, avoid melting chips because they have a coating of oil which helps them keep their shape.  This oil will make the pool a little less pure.

The next step is figuring out what to do with this stuff.  With melted chocolate, we are now heavy cream, and possibly citrus zest or a liqueur away from ganache.  Or we could leave it as is and dip strawberries or pretzels in.  It also drizzles well on top of popcorn- and don't forget to add salt.  I like to make white chocolate popcorn because nobody can see the white chocolate, then they bite, and are immediately surprised.

If this still sounds like a lot of work, here is my mom's kaluha hot fudge recipe.  One pot, great success.

In short-

• 1 C Unsweetened Cocoa Powder
• 2/3 C Sugar
• 1/2 C Brown Sugar
• 1 C Whipping Cream
• 1/4 C Kaluha
• 1/2 C Butter
• 3/2 TSP Vanilla Extract

1. Stir in sugars and cocoa in 1.5 qt saucepan over medium heat.
2. Add cream, Kaluha, and butter.
3. Bring to a boil for one minute, then take off heat.
4. Add Vanilla.
5. Devour (get some ice cream).

Comments

[Joie de vivre]

Oh wow, I must try that hot fudge.

[Aashay Desai]

This is a really stupid question, but can you get tips off the Kahlua in the fudge? Eh? EH?

[Stash]

Nope. The alcohol is cooked off, but the flavor remains. It's the same reason why the vanilla is added once the pot is taken off the heat. Vanilla is essentially a 'sugar alcohol' (you can wiki that). If you add the vanilla while the heat is on, it'll cook out and you won't taste anything.