Melting Chocolate For Cheesecake

Video Transcript

"So lets check our chocolate see how that looks okay looks good to me you can tell that the chips are very soft right now, it's heated up, you don't want to over heat this so again start mixing in the middle, work your way out swipe the side, swipe the bottom, looks good, see how its coming around. Everything is incorporating you want to continue this until it's completely mixed. Okay looks good, looks a little thick to me let me finish incorporating this I might have to add a little more cream to it. Normally if your doing a larger quantity you'll want to heat your cream before you added to this, since its a small quantity I won't do that I would just add the cream heated a little more. See how thick this is, it's almost peaks we don't that we want it to be a medium sauce consistency. The way we'll be setting up the cake it will drizzle down the cheesecake we want it to level off of the top and be smooth to when we add our walnuts, add our caramel topping. So lets add a little more cream I'm going to go with exactly 2 tablespoons lets whip that in looking much, much better. You now what it still peaking we're going to add a couple more tablespoons of the whipping cream and we're going to give it a little more heat about 20 seconds because we just added 2 tablespoons and we added 2 more and this is still fairly cold so what that's also doing is cooling down the fond ate though to have our true consistency it needs to be warmed up so lets go back in the microwave for 20 seconds we'll finish chopping our nuts."