How to melt chocolate with a Thermomix?

Want to master the art of melting chocolate with your Thermomix? Then you’ve come to the right place! Here you’ll find clear, step-by-step instructions for this crucial stage in the baking process. Follow our advice and become a chocolate melting expert with your favorite food processor.

Melting chocolate with a Thermomix is a practical tip for successful desserts. To do this, start by chopping the chocolate into small pieces to facilitate melting. Then place the pieces in the Thermomix bowl and set the temperature to 50°C and the speed to 2. Check the consistency of the chocolate regularly, and scrape down the sides of the bowl if necessary. For best results, use the “automatic mixing” function if possible. Remember to add a small amount of oil or butter for a glossier, more fluid chocolate. By following these tips, you’ll obtain perfectly melted chocolate, ready for use in your pastry recipes.

🍫 How to melt chocolate with a Thermomix? 🍫

Tips for melting chocolate with a Thermomix

Melting chocolate with a Thermomix is a practical tip for successful desserts. Here are the steps and tips to get perfectly melted chocolate every time.

First of all, chop your chocolate into small pieces to facilitate even melting. This also reduces the heating time required.

Place the chocolate pieces in the Thermomix bowl. Set the machine to a temperature of 50°C to avoid burning the chocolate. You can also set the speed to 2 to obtain a smooth, homogeneous texture.

Be sure to check the consistency of the chocolate regularly during the process. If necessary, scrape down the sides of the bowl with a spatula to ensure even melting. This step is crucial to avoid lumps.

Use the “automatic blending” function if your Thermomix model is so equipped. This function automatically adjusts temperature and speed for optimum results.

• Tip: Add a small amount of oil or butter to obtain a glossier, more fluid chocolate.
• Tip: For white or milk chocolate recipes, adjust the temperature to 45°C, as these types of chocolate melt at a lower temperature.

By following these tips, you’ll have perfectly melted chocolate, ready to use in your favourite baking recipes.

Choosing the right chocolate

To melt chocolate with a Thermomix, start by chopping it finely. The smaller the pieces, the faster and more evenly they will melt. Use the Turbo mode for fast, efficient chopping.

Next, place the chopped chocolate in the Thermomix bowl. To prevent the chocolate from burning, it’s crucial to set the temperature at a precise level. Select a maximum temperature of 50°C and a gentle mixing speed (around speed 2).

If your recipe calls for melting a large quantity of chocolate, proceed in stages to ensure even melting. You can use the Autoclean function to easily clean the bowl between each step.

For best results, stir regularly with a spatula, scraping the sides of the bowl. This prevents the chocolate from sticking and burning.

We also recommend keeping a close eye on the melting process. Stop the Thermomix as soon as the chocolate is smooth and homogeneous, to preserve its shine and creaminess.

Choosing the right chocolate is essential for achieving a melt-in-the-mouth texture and delicious taste. Choose couverture chocolate, richer in cocoa butter, ideal for pastry-making. Available in dark, milk or white, it ensures perfect melting.

For lovers of intense flavors, opt for chocolate with at least 70% cocoa. If you prefer milder notes, choose milk or white chocolate.

By following these simple but effective steps, transforming chocolate into the perfect fondue is child’s play with your Thermomix.

Chocolate preparation

Melting chocolate with a Thermomix guarantees smooth, lump-free results. To avoid overheating and get the right texture, follow these simple tips.

• Use chocolate chips or uniform pieces.
• Make sure the Thermomix bowl is dry and clean.
• Choose a controlled temperature for better melting.

If you have splinters or irregular pieces, we recommend cutting them into small pieces before adding them to the Thermomix bowl.

Start by weighing out the desired quantity of chocolate. Place in the Thermomix bowl. Close the lid tightly to avoid splashing.

Set the temperature to 50°C. Activate speed 2 and leave the chocolate to melt for approximately 3 to 5 minutes. Don’t forget to check the texture of the chocolate regularly to avoid burning.

For perfectly smooth chocolate, increase speed slightly to 3 during the last few seconds. Once the chocolate has melted, use it immediately for your baking recipes.

Using the Thermomix

To make a success of your chocolate recipes, it’s crucial to know how to melt chocolate evenly and without burning it. The Thermomix is the perfect tool for the job. Here are a few tips on how to melt chocolate with this appliance.

The first step is to choose the right chocolate. Choose chocolate pastilles, which are easy to find in specialist stores, as they melt more evenly. If you use a bar, chop it into small pieces to facilitate melting.

Next, place the chocolate pieces in the Thermomix bowl. For best results, we recommend not filling the bowl more than halfway. This ensures even melting and avoids the risk of overheating.

Close the lid with the measuring cup in place to minimize heat loss. Then set the temperature to 50°C to ensure the chocolate doesn’t burn. Activate speed 2 for even, continuous melting.

Depending on the quantity of chocolate, it will take around 5 to 8 minutes to obtain perfectly smooth melted chocolate. To check the texture, stop the Thermomix and use a spatula to stir the chocolate. If any lumps remain, restart the machine for a few more minutes.

The melted chocolate can be used directly in your favorite pastry recipes or poured into molds to create figurines or homemade tablets.

For an even more subtle taste, add a spoonful of butter or cream to the chocolate before melting. This will add a creamier texture and a brilliant sheen to your preparation.

Additional tips

Melting chocolate with a Thermomix is child’s play, thanks to its precise functions. Here’s how it works:

1. Chop the chocolate into pieces, preferably of a similar size, to ensure even melting.

2. Place the chocolate pieces in the Thermomix bowl. Make sure the bowl is completely dry to prevent the chocolate from congealing.

3. Set the temperature to 50°C and the speed to 2. This setting allows the chocolate to melt while stirring gently.

4. Regularly check the consistency of the chocolate. Depending on the quantity, melting time may vary between 3 and 5 minutes.

5. Once the chocolate is melted and smooth, stop the Thermomix and use the chocolate immediately for your baking recipes.

For even smoother, glossier melted chocolate:

• Add a teaspoon of coconut oil or cocoa butter to the chocolate before melting.
• Use good quality chocolate with a high percentage of cocoa.
• Leave the lid slightly open to avoid condensation falling into the chocolate.

Remember to adjust the temperature according to the type of chocolate:

• For dark chocolate, stay between 50 and 55°C.
• For milk chocolate, prefer a temperature of around 45-50°C.
• For white chocolate, reduce the temperature to 40-45°C to avoid burning.

Finally, don’t hesitate to temper the chocolate once it’s melted to obtain a shiny, crunchy result, ideal for coatings and decorations.

Temperature check

Melting chocolate with a Thermomix is very simple and requires only a few steps. Here’s how it works:

1. Break the chocolate into pieces and place in the Thermomix bowl.

2. Program your Thermomix at 50°C, speed 2, for 3 to 5 minutes. Monitor regularly to make sure the chocolate doesn’t burn. If necessary, extend the heating time in 30-second increments.

3. Once the chocolate has melted, check that it is smooth and homogeneous. If any lumps remain, continue mixing at the same temperature, checking every 30 seconds.

For even smoother melted chocolate, add a small amount of butter, cream orvegetable oil. This creates a more fluid texture.

Use quality chocolate for the best results in terms of taste and texture. Choose couverture chocolate, which melts more easily.

If you’re preparing desserts for guests, you can temper the chocolate to give it a glossy appearance and better staying power. This technique involves subjecting the chocolate to precise temperature variations, for which the Thermomix can be very useful.

To ensure that the chocolate doesn’t burn, it’s essential to monitor the temperature. The Thermomix is accurate, but you may find it useful to use a kitchen thermometer for even closer control.

When melting chocolate, take care not to exceed 50°C for dark chocolate, 45°C for milk chocolate and 40°C for white chocolate.

Keep these tips in mind for successful decorations and culinary preparations using melted chocolate. Happy cooking!

Cleaning the Thermomix

Melting chocolate with a Thermomix is child’s play, and produces a smooth, homogenous texture. Here’s how it works:

Ingredients:

• 200 g chocolate (dark, milk or white)

Instructions :

1. Cut the chocolate into small pieces to facilitate melting.
2. Place the chocolate pieces in the Thermomix bowl.
3. Program the Thermomix at 50°C, speed 2, for 3 to 4 minutes.
4. Check the consistency of the chocolate regularly. If necessary, prolong melting in 30-second increments until the texture is perfectly melted.
5. Once the chocolate has melted, use it immediately in your recipes.

Additional tips

• For an even smoother chocolate, you can add a teaspoon of coconut oil.
• Avoid raising the temperature too much to avoid burning the chocolate. 50°C is generally perfect.
• If you use white chocolate, reduce the temperature to 45°C to avoid burning.

Cleaning the Thermomix

• Fill the bowl with hot water and add a few drops of washing-up liquid.
• Program your Thermomix to 60°C, speed 4, for 3 minutes.
• Rinse the bowl well with clean water after this step.

Storage of melted chocolate

The Thermomix is a versatile tool that can facilitate many culinary tasks, including melting chocolate. Here’s how to do it smoothly and easily.

Start by breaking the chocolate into pieces and placing them in the Thermomix bowl. It’s essential to use good quality chocolate for optimal results.

Set the temperature to 50°C. This temperature is ideal for melting chocolate without burning it.

Then blend on speed 2 – 3 for approximately 5 to 10 minutes. Time may vary according to the quantity of chocolate and the power of your Thermomix.

Don’t forget to scrape down the sides of the bowl with a silicone spatula to make sure all the chocolate melts evenly.

To prevent the chocolate from crystallizing, keep it at a constant temperature using your Thermomix’s keep-warm mode.

If any chunks remain, blend again at low speed, keeping an eye on the texture.

To store melted chocolate, transfer it to an airtight container and allow it to cool to room temperature before closing.

You can also store it in the refrigerator, but be sure to reheat it gently to prevent it from losing its shine and smooth texture.

Follow these steps for perfect melted chocolate every time, ready to use in your favorite baking recipes.

Q: How do I melt chocolate with a Thermomix?

A: To melt chocolate with a Thermomix, proceed as follows:
1. Break the chocolate into pieces and place in the Thermomix bowl.
2. Set the Thermomix to a low temperature (around 50°C) and slow speed.
3. Allow the chocolate to melt gradually, monitoring regularly to avoid overheating.
4. Once the chocolate has melted, you can use it in your recipes or pour it into molds to make homemade chocolates.

Q: Do I need to add anything to the chocolate during melting with a Thermomix?

A: No, you don’t need to add anything to the chocolate during melting with a Thermomix. The chocolate will melt just fine on its own with the heat of the food processor.

Q: How long does it take to melt chocolate with a Thermomix?

A: The time required to melt chocolate with a Thermomix may vary according to the quantity of chocolate and the temperature chosen. In general, allow 5 to 10 minutes to melt 200g of chocolate at a temperature of 50°C.