How to melt chocolate

by National Cookie Network

At first, I thought this was a rather redundant topic. I mean, who can’t melt chocolate? That’s what I thought until I realized that so many of my friends try to melt their chocolate in the microwave!!!

Folks, you can’t expect your chocolate to melt properly, or maintain it’s unique flavor if you’re melting chocolate in your microwave. It just doesn’t work. So here are the proper steps for melting chocolate:

Method 1

  • Get a candy thermometer. Chocolate melts at approximately 92° and burns at 120°. Once chocolate gets too hot it will never melt properly again.
  • Break your chocolate into small chunks/pieces.
  • For those of you who do not have a double boiler, place your chocolate into a heat resistant bowel, such as a metal bowl, that will fit over a pot, almost like a lid. If you have a double boiler, all the better. (In fact, if you have a double boiler, you probably already know how to do this.)
  • Add water to the pot in which your bowl will be sitting. You want the water to come almost up to the bottom of the chocolate bowl, but it shouldn’t touch the chocolate bowl when the water boils. Usually, about 2 to 3 inches of water, depending on your pot/bowl.
  • Bring your water to a boil, and reduce to a small to medium simmer.
  • Place your bowl with chocolate into the pot. (again, the water should not be touching the bottom of the chocolate bowl.
  • Stir, stir, and stir again as the chocolate melts. Don’t let the chocolate boil. You have the heat too high if this happens.
  • Let chocolate cool just a little before you use it.

Method 2

  • OK, I fibbed a little bit. It’s not impossible to melt chocolate in a microwave. We just don’t recommend it, because it requires too much experimentation,  especially if you don’t know how to control your microwave’s settings. That said, if you’re game…
  • Use your microwave at 50% or ½ power
  • Place chocolate in a microwave safe bowl for 15 to 20 seconds.
  • Remove and stir chocolate thoroughly.
  • Microwave 1 ounce of chocolate for about 90 seconds; 6 ounces for about 31/2 minutes, stopping halfway through to stir the chocolate.
  • Repeat until the coating is melted.
  • If necessary, add paramount crystals to thin the chocolate

Do you have another method for melting chocolate that works well for you? Please share! I love to read your comments!

If you have any baking questions, please feel free to email us!


{ 1 comment… read it below or add one }

chocolate wrapper September 2, 2015 at 2:19 pm

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