How to melt chocolate
Perfecting the art of melting chocolate is a staple in any baker's arsenal, and it's surprisingly easy to mess up! Avoid a grainy or burned mess with these top tips on getting smooth melted chocolate every time.
Top tips before you start
Water is melted chocolate's greatest foe and even a tiny drop can cause it to go from smooth and glossy into a grainy, pasty mess in no time. This is called seizing, but it's easy to avoid. Make sure everything the chocolate touches is completely dry, from the bowls to the chopping board. Avoid using wooden utensils to stir the chocolate, as they can hold water.
How to melt chocolate in a double boiler?
Using a double boiler (or bain-marie) is the most typical way to melt chocolate. You don't need any special equipment, simply a metal or glass bowl stacked on top of a saucepan.
- Fill the saucepan with about an inch of water and heat until it's at a low simmer.
- Meanwhile, break up or chop your chocolate into small pieces and place into a dry bowl.
- Place your bowl of chocolate on the saucepan, making sure the water doesn't touch the bottom of the bowl.
- Stir occasionally until the chocolate is melted. Remove from heat as soon as it's melted.
The steam from the saucepan gently heats the bowl so the chocolate melts gradually. This method prevents the chocolate from scorching and burning, as it is easier to control and adjust the temperature if necessary.
How to melt chocolate in the microwave?
Melting chocolate in the microwave is super convenient and easy, but it's also easy to nuke it and overheat it. Here's the best way to do it:
- If using a block of chocolate, break or chop it into small even pieces.
- Place chocolate in a dry, microwave-safe bowl.
- Microwave it on High in 30-second intervals.
- Stir the chocolate with a dry spoon or spatula between each 30-second blast.
- Continue with this method until all of the chocolate is just about melted and looks very glossy.
You can stop microwaving the chocolate when you can see a few small lumps of chocolate. Stir it for another few seconds and the residual heat will melt the rest.
Why is my melted chocolate grainy?
There are two probable reasons, either water has seized your chocolate or it's been overheated.
For either problem, remove the chocolate from the heat and adding vegetable shortening such as Copha can fix your problem. Start with 1 teaspoon of Copha and stir. Continue adding Copha until the mixture becomes smooth and glossy again.
Is it better to melt chocolate on the stove or microwave?
While melting chocolate in the microwave is faster, making the effort to pull out some bowls and pans for the double boiler will always give you consistent results with much less chance of burning the chocolate.
More recipes with melted chocolate
Discover more recipes and ways to use melted chocolate below! Enjoy chocolate crackles, tarts and slices.
GET THE RECIPE: Layered Chocolate Crackle Slice by Copha
GET THE RECIPE: Caramilk Crackle Banoffee Pie by Copha
