If you have decided to enter the latest craze of home chocolate making, we have a few pointers.

STEP 1 - Take your chocolate buttons like the one's in our online store (Cadbury, Callebaut, Sicao) and place in a heatproof bowl and place in a saucepan that fits snug.

STEP 2 - Half fill saucepan with water and bring it to a light boil. Place the bowl ontop of the saucepan, ensuring no water reaches the chocolate buttons. Avoid all contact with water! Chocolate will seize and become unworkable if it comes into contact with even a few droplets of water.

STEP 3 - Stir with a spoon until melted. Ideally use a metal spoon as a wooden spoon can retain moisture that can make the chocolate harden quickly. Be sure not to overheat the chocolate as burnt chocolate may scorch which then loses flavour and turn coarse and grainy. Because of the sensitivity of milk solids to heat, milk and white chocolates should be stirred almost constantly while dark chocolate requires only be stirred frequently during melting.

In a Microwave Oven

The microwave is a great tool for melting chocolate.

Place chocolate buttons in a microwave-safe container and microwave at MEDIUM power for 1 1/2 to 4 minutes, until the chocolate turns glossy. Remove the container from the microwave and stir the chocolate until completely melted. Stir milk and white chocolates after about 1 1/2 minutes. Because of their milk proteins, they will required to be stirred sooner than dark chocolate.

see also a buyer guide at http://www.ebay.com.au/gds/CHOCOLATE-MAKING-/10000000009994190/g.html

BREAKING NEWS

SICAO CHOCOLATE has been re-branded under the VAN HOUTEN brand name. Same recipe, same cocoa mass solids and same value for money price.