How to Melt Chocolate, the Right Way! - Kitchen Conundrums with Thomas Joseph

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How to Melt Chocolate

Two Methods:

Chocolate is easy to melt if you use the proper technique. It is also very easy to scorch, turning it crumbly and grainy, or to ruin it with the accidental addition of water.However, if you apply gentle heat and keep stirring regularly, you can melt chocolate into a smooth mixture fairly easily.

  • Prep time: 5 minutes
  • Cook time (double-boiler): 5 minutes
  • Total time: 5-10 minutes


Melt with a Double-Boiler

  1. Do not add water.The chocolate will become unusable.If you do happen to introduce a bit of water into the chocolate while melting, a little bit of vegetable oil will make the chocolate more usable, but it may still be grainy.
  2. Add the chocolate to top of a double boiler.If you don't have a double boiler, you can easily place a light, non-plastic bowl set over a pot of lightly steaming water. The steam will slowly heat the chocolate above.
    • Make sure not to let the bottom of the bowl (holding the chocolate) have contact with the steaming or boiling water. Contact with the water may cause the bowl to grow too warm, burning the chocolate instead of melting it.
    • The chocolate will melt faster if it is broken up into smaller pieces.
  3. Stirring constantly, move the chocolate around until it begins to melt.Because chocolate is very easily burned, be careful not to leave the room or stop stirring for too long.
  4. Continue stirring until the chocolate has fully melted.Adjust the heat on the stove if you believe the chocolate is melting too quickly. The whole process should take anywhere from 5 to 10 minutes.
  5. Use the chocolate for dipping, dressing, or incorporating into another recipe.

Melt with a Microwave

  1. Measure out how much chocolate you want to melt.Break up the chocolate into smaller pieces with a knife if needed.
  2. Place the desired amount of chocolate into a microwave-safe bowl.Place the bowl into the microwave.
  3. Microwave on thelowest heat settingfor approximately 30 to 40 seconds.Be sure to change your power setting to the lowest you can before nuking the chocolate.
    • If you are using small chocolate chips, the cooking time on the initial blast will be much lower than 30 seconds. Go in intervals of 10 to 15 seconds initially to make sure that the chocolate chips won't burn.
  4. Stir the melted chocolate with a wooden spoon and reintroduce into the microwave for 10 to 15 seconds.Continue to microwave the chocolate on its lowest setting.
  5. Stir and repeat microwaving in 10 second bursts until the chocolate is fully melted.
    • A less expensive chocolate might be better suited for your first try at microwaving, in case it's accidentally scorched. Burning a less expensive chocolate is a lot easier on the psyche (and the wallet) than a more expensive one.

Community Q&A

  • Question
    My chocolate doesn't melt - it becomes like a dough. What has gone wrong?
    wikiHow Contributor
    Community Answer
    It seems that your chocolate may have "seized". This happens when water gets into the melted chocolate (chocolate is dry and has no moisture after processing) or if the chocolate has been overheated or even burned. If the chocolate is scorched or burned, it cannot be rescued as it will taste bad. However, if you get water into the chocolate while melting it, consider transforming it into a chocolate sauce, ganache or cake filling; at least this still is useful even though it won't be useful for molding or setting as chocolate.
  • Question
    How do I frost a cake with chocolate ganache?
    Life attache
    Community Answer
    Put a rack under the cake to catch the excess ganache. Pour the ganache all over the cake. That's it!
  • Question
    How do I liquefy it for dipping?
    wikiHow Contributor
    Community Answer
    Pour a cup of water into a saucepan, and bring to a boil. Then place a heat-proof bowl on top of the pan and empty the chocolate chips into the bowl. Stir gently until the chocolate is completely melted. Remove from the pan, and it's ready for dipping.
  • Question
    How can I get the chocolate to harden after coating cookie?
    wikiHow Contributor
    Community Answer
    Put the cookie in the fridge for 25 to 60 minutes, or put it in the freezer for a few minutes. The chocolate will eventually harden again, even if you leave it at room temperature.
  • Question
    What kind of chocolate will I need?
    wikiHow Contributor
    Community Answer
    Whatever type you prefer -- or whatever your recipe calls for, if applicable. Dark, white, and milk chocolate all work.
  • Question
    Will this work for white chocolate?
    wikiHow Contributor
    Community Answer
    The double-boiler method will work for white chocolate. The microwave method may be riskier, because white chocolate has a different melting point than milk or dark chocolate. If you do choose to use it, you may need to adjust the cooking times.
  • Question
    Can I melt chocolate in a pan without a bowl?
    wikiHow Contributor
    Community Answer
    Yes, just put the stove on low heat and cook it in a small saucepan. Don't add any water, and stir it often so that it doesn't burn.
  • Question
    My melted chocolate had white spots the next day. What did I do wrong? How can I avoid this in the future?
    wikiHow Contributor
    Community Answer
    Fat bloom. You let your chocolate get too warm. Store it in a dry place at about 68 degrees.
  • Question
    Which type of chocolate is best for coating biscuits (such as petit fours or shortbread)?
    wikiHow Contributor
    Community Answer
    Chocolate with a high level of cocoa butter is best for coating dainty and quality types of biscuits. You will know the chocolate is suitable if it has the words "couverture" in it. Be aware that this chocolate is more expensive than standard eating chocolate and quite a lot more expensive than typical melting chocolate brands. However, it is worth the additional cost for the excellent result achieved.
  • Question
    What is meant by a heat-proof bowl? Where can I get it?
    wikiHow Contributor
    Community Answer
    A heat-proof bowl is generally glass (such as Pyrex) and can be purchased at any retail store. On the bottom of the bowl it should say it is either heat-proof or can be used in an oven.
Unanswered Questions
  • How do I know if I need to add oil for the melting chocolate for a chocolate fountain?
  • Can you melt milk chocolate with wafers in it?
  • What kind of bowl should I use in the double boiler method?
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Quick Summary

If you want to melt chocolate in a microwave, place the chocolate into a microwave-safe bowl. Microwave the chocolate on low heat for 30-40 seconds, or for about 10-15 seconds if you are using small chocolate chips. Stir the chocolate with a wooden spoon, then microwave for an additional 10-15 seconds. Stir again, then continue microwaving in 10 second bursts until the chocolate is fully melted. Do not overcook the chocolate or it will become scorched and unusable.

Did this summary help you?
  • Chocolate will be hot, make sure you have pot holders.
  • If pouring the chocolate out of the pot, be careful of condensed water on the bottom of the pot dripping into your recipe. Use a tea towel to dry the bottom.
  • If you do not have a double boiler, you can melt chocolate in a saucepan or pot (just put the chocolate in the pot and heat without water), as long as you keep the heat low and stir it constantly.
  • If you want your melted chocolate to return to a smooth, glossy state for any reason, you'll need to temper it. Read how to temper chocolate to learn how.
  • For the double boiler, when putting the smaller pot into the larger, make sure that the smaller pot doesnottouch the water in the larger pot as it'll burn the chocolate.
  • Watermaybe added to chocolate as part of the melting process, provided that you add water in an amount at least 75% of the amount of the chocolate that you are melting. The problem is that the solids suspended in chocolate are a bit unstable when exposed to water so care must be taken to avoid clotting or clumping, primarily by not using a too small amount of water and also by frequently stirring the two together as they are being heated.[]


  • Do not add milk to your chocolate, otherwise it will become grainy.[]
  • Milk chocolate will scorch more easily than dark/plain chocolate due to the milk solids.

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Date: 09.12.2018, 23:48 / Views: 92491