Did you know about these simple tricks when working with chocolate?

One thing most people don’t know is that there is a small amount of starch in chocolate, which when even a drop of water is added, it will become thick and paste-like. This is the reason why when working with chocolate in a liquid form to make sure that absolutely no water comes into contact with the chocolate.

This can be problem when melting chocolate in a bowl over hot water. The steam from the water hits the cooler part of the bowl and will form condensation which becomes water drops. These water drops can work their way into the chocolate bowl at a later stage. It’s best to wipe the bowl with a towel right after you remove it from the boiling water.

The starch in chocolate can sometimes be used to your advantage. When writing with chocolate, you can add a drop of water (literally 1 drop, to up to 1cup of melted chocolate), this will help the chocolate run out of the piping bag more slowly and form a more stable strand, enabling more control of your chocolate writing.