Here’s how to melt chocolate in a food processor without adding fat and with minimal washing up!

Did you know that your food processor isn’t just for kneading, mixing and cooking? Indeed, these devices are full of practical features to save time behind the stove.

On his Instagram account concept_assma_thermomix, the content creator, for example, revealed her technique for easily melting chocolate. Without fat, his method uses a single bowl and his favorite robot: the Thermomix! Objective ? Limit the dishes! Here’s how to do it.

To follow this technique, nothing could be simpler. Simply use the kettle function of the device. After putting the equivalent of 600 g of water into the tank/bowl, simply place the lid on top, but without its measuring cup. Then break the chocolate to melt into a bowl and place it on your device at the opening. While the water is heating in the appliance, mix the chocolate from time to time. Magical, it will gradually melt, allow just 10 minutes. Just remember to stir from time to time to prevent it from sticking. All you have to do is use it as usual in your recipes.

The bain-marie is a particularly recommended culinary technique. Indeed, this gesture of working with boiling water steam – most often from a saucepan – to cook a preparation in a second bowl offers numerous advantages. This gentle method has the particularity of preserving the flavors of the foods, but it also allows them to cook more evenly. Thanks to the bain-marie, we avoid the risk of overheating for all ganaches, sauces, but also eggs or even chocolate. Also, we recommend this technique, particularly if we have to make sensitive preparations such as emulsions.

But to save time, you can often think of using the microwave to melt chocolate in a recipe. But although this technique is quick, the risk of damaging the chocolate is also greater! Indeed, with poor supervision, it can quickly burn, because it is almost impossible to control the temperature.

Opting for a bain-marie is therefore very relevant, especially if you use a kitchen thermometer to obtain a constant temperature. In addition, it limits the risks of separation for a homogeneous consistency.