Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
A glass bowl over a pan of simmering (not boiling) water works best. The trick is to do it slowly and gently. Add some cream if you want the chocolate to remain pourable after it cools. Part of your problem might be using Kisses. They have additives that prevent them from melting easily—hence the slogan. I suggest using chocolate chips rather than Kisses.
Use a double boiler. Simmer the water, place the chocolate in the top pan. Do not touch it until it is completely melted. You want low heat and a slow melt. Chocolate will hold its shape but become soft.
If you want to pour it over ice cream, add a small dab of cream, and I like a Tablespoon of Kalua, or Amaretto, or high quality brandy. Fold in the cream very gently and serve immediately.
I use semi-sweet chocolate for ice cream sauce and the sauce is extremely rich, so do not pour much of it onto your ice cream or you will overwhelm your guests.
Home made chocolate sauce over ice cream is served over a brownie, in my house.
You do not need a dedicated double boiler. Use any two pans where one fits inside the other. Water in the bottom pan, chocolate in the top pan. I use a sauce pan for the water and I've got a stainless steel dog food dish that fits inside the sauce pan with the rim holding the dish out of the water, so it is steam heating whatever is in the top. (Yes, it is used only for the double boiler. No dog has ever licked it)
Adding: it will never really get pour-able. It gets soft and if you want it more liquid for sauce, you will have to add some cream or half and half to it.
Don't stir it as it melts or it will lose its temper and get grainy.
Microwave for 30 seconds at a time, stirring after each 30 seconds. When the chocolate is totally melted (don't overdo it or it will scorch and clump up), add a spoonful of solid shortening and stir until it is melted in. Repeat until your chocolate is a pourable consistency.
You can also make a ganache (mix of chocolate and heavy cream) that will be pourable...you've probably seen cakes with ganache dripped down the sides.
I think it's a matter of using the right kind of chocolate. Just read something that said not to replace chocolate chips with block chocolate in cookies, as the chips are made to not melt immediately while cooking, while the block is.
I would imagine that candy chocolates, like Kisses, are also made not to melt easily.
Whatever you do don't get even a single drop of water in the chocolate when it is melting or melted. Bad things happen. Make sure that all utensiles and dishes are very dry before you begin.
Adding a tablespoon or so of Vegetable oil will help thin it if you need to.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
