HELP melting chocolate disaster

[supadupapupascupa]

Hi

I'm trying to melt 200g milk chocolate, 2tbsp golden syrup and 125g butter. In a bain marie. The chocolate is meting into a lump and not combining with the syrup/butter. What am I doing wrong?

are you stirring it?

yes lots. won't combine at all

actually its lurpak spreadable not butter, is that the issue?

No idea then.

I'd take the chocolate out, melt it in a microwave, then add melted butter and the golden syrup.

ok, will do that!

You've 'over melted' the chocolate, you'll need to start again 🙁

re lurpak spreadable. no idea. what does the side of the container say re uses?
you need someone more competent than I am.

if melted chocolate gets too hot then adding some milk can recover it

I would melt the butter and syrup first and then add the chocolate little bit by little bit, you need to use a low heat on the chocolate to melt it, rather than cooking it

I think you have seized it (probably the water underneath was boiling too hard and got in) or you have overheated it - the water underneath should be hot not boiling

www.thespruceeats.com/how-to-fix-overheated-or-burnt-chocolate-521579

the water was boiling. arghh. ok well im starting again

Is it cooking chocolate or is it an Easter egg etc?

Are the spreadables just that because they have a higher liquid content. Could be milk or water. Also you are not supposed to have the bowl sat in the simmering water, so is the bowl high enough above it ?

yes never melt over boiling water it should be simmering I suspect that caused the issue

Melt butter, stir in golden syrup, take off heat. The residual heat will probably be enough to melt the chocolate as long as it's in small chunks.

bowl not touching the water. I'm making malteser traybake so I used the first batch mixed in biscuites and maltesers....tastes fine. Topping same again and whilst combined it resolidified again but it's gone on the top anyway. Using cheap cadbury's (I KNOW!, I should have known this was a mistake.) Luckily it's for the kids and they won't care what it looks like. It tastes fine. I have NEVER had this happen before!!

Most chocolate melts below 32 degrees C and will seize if it goes above about 45. You really don't need to get it hot.

for your baking.

Thanks ladies...was going mad for a few minutes there!

X post.

God only knows what the melting temp for cadbury is, its 23% cocoa solids.

Well I had to use the cadbury. The good stuff is for me to eat

Amen.

I have to say I would just melt the golden syrup and butter directly in a pan and then add the chocolate. I wouldn't faff with a ban Marie. Or do it in the microwave. Both times once the mixture is hot add the chocolate and leave it to melt with no additional heat.

That's what I would do too user. Same for making ganache/truffles - heat the cream take off the heat then put the chocolate in. Really easy and a lot less faff.

That's a good tip. Thank you ladies!

cheap cadbury chocolate never melts properly. horrible stuff. it behaves like plastic. you have to use real chocolate for melting.