Chocolate

[bananaskin123]

I'm making millionaire's shortbread. No problems with the recipe but its just when I come to the chocolate. I melt it in a bowl over simmering water then spread over the caramel base but when the chocolate hardens it always looks dull, never shiny or glossy. Am I missing a trick? If I added butter would that help. Any tips would be great. I always use "good" chocolate too.

Is the bottom of the bowl in the water?
Are you melting it too fast?
Does it end up bubbling?

I sometimes add golden syrup too, to make it easier to cut when set, but have never added butter.

Mine always goes wrong on Millionaires shortbread.

If melted chocolate never looks glossy, turn off the heat once the water is bubbling, then add the chocolate bowl. Stir it less - I boil the kettle, put water in bottom bowl, chocolate in top and just leave it. So no heat to the water once chocolate is present.

Ontop of caramel, I think the butter in the caramel sometimes seeps through. I've wondered about putting on one layer, the topping it up once set, but can never be bothered.

Thanks both. I'll try the kettle method, leave it alone, and let it melt slowly and hopefully that'll help.

My recipe says melt with butter so could help the shine.but I rather like the dull effect.its what millionaires looks like

You shouldn’t be using simmering water.
A pat of butter will help achieve a shine.

The trick to shiny chocolate is called 'temper'.
Here's a link:

www.epicurious.com/recipes/food/views/how-to-temper-chocolate-356869

Or alternatively you can look up 'how to temper chocolate' on YouTube. There's heaps of video that show you how and various methods too!

Goodluck!!