When using chocolate in your dishes, it's important to properly melt the chocolate so that it is smooth and creamy and does not seize up.
When you need to melt chocolate and butter together for a batter, it’s easy to do so in a Combitherm oven. Place the chocolate and butter in a covered bowl and steam at 212°F for 10 minutes.
The best way to temper chocolate is at 115°F in a Cook & Hold oven.
For more kitchen techniques, check out the additional resources: