Julia Child’s technique for melting chocolate involves combining 6 ounces of semi-sweet baking chocolate with ¼ cup of dark rum in a saucepan. This method leverages the complementary sweetness and aromas of dark chocolate and aged rum, creating a nuanced flavor profile. The double boiler process helps prevent burning while achieving that silky texture everyone desires from melted chocolate.
Child recommended using either Dutch or German chocolates for a richer taste, highlighting her preference for these types as essential for successful melting. By simmering water in a separate pan and using a double boiler setup, she effectively avoids common pitfalls like scorching, ensuring the melted chocolate maintains a viable and appealing consistency.
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