I am a reasonably good cook. I am not brilliant but I think I have attained the status of solid. I can roast most things. I can make stew. I can make cake. I can make biscuits. I can make pastry. Yet, despite this, I cannot make Rice Krispie buns. The mortification. I was at my sister-in-law’s house the other day and she spoke lyrically of the ease with which she could melt chocolate in her pyrex bowl.
I came home, I looked at the glut of Easter eggs on our shelves and the boys and I set to making Rice Krispie buns. I used the pyrex bowl. The chocolate melted but not enough. It clumped together. The Rice Krispies and chocolate failed to mix. They were horrible. I just threw them out this evening.
What, oh internet, am I doing wrong?
You’re stirring it before it’s melted properly or possibly you’re getting moisture in. Even a small drop of water, steam, on a spoon can ruin it. A bit of oil might be able to retrieve the situation.
make sure that the base of the bowl doesn’t touch the simmering water and as Fionnuala says, make sure it’s melted properly. Don’t touch it while it’s melting, just let it melt slowly over the simmering water.
The Easter egg chocolate might not be ideal, either, as it’s tweaked to make it hold shape. For adult desserts Green & Black do a cooks’ dark chocolate which has extra cocoa butter for meltiness (what, it’s a perfectly cromulent word). For children who don’t like dark, a decent quality milk chocolate and proceed slowly.
What I can never get to melt is white “chocolate”.
Gosh, it’s so complex. I feel much better now.