There come a time in every bakers life you will come across the need to melt your chocolate. Don’t be nervous!
These common mistakes followed by 5 different ways to melt your chocolate will make that recipe turn out fantastically!
The Microwave Method
Chop chocolate into small pieces and place in microwave-safe bowl.
Microwave at 70% power for 1 minute. Remove from microwave and give it a stir.
Continue to microwave in 30-second increments, stirring frequently, until the chocolate has fully melted.
The Double Boiler Method
Add chopped chocolate to the top of a double boiler over barely simmering water.
A DIY double boiler can be a small metal bowl over a saucepan. Just make sure the bottom of the bowl doesn’t touch the water in the pan.
Stir gently and frequently until the chocolate has completely melted. Use a heat safe rubber spatula to scrape the sides of the bowl as you stir.
Make sure you stir constantly so it doesn’t burn.
The Water Bath Method
Fill a stock pot one third of the way with water. Set the heat to high. Don’t use a lid on the pan.
Place wide mouth mason jars of chopped chocolate inside the pot of heated water.
Step away for 30 minutes or so, leaving the lid off and you will have melted chocolate that’s ready to drizzle.
The Slow Cooker Method
Place chopped chocolate pieces directly into a slow cooker.
Set heat to high, cover and let cook for one hour.
Reduce heat to low and continue cooking, covered, for an additional hour or until completely melted, stirring every 15 minutes.
This method is best for large batches of melted chocolate like a fondue and chocolate dipping table.
The Sandwich Bag Method
Place chopped chocolate in a resealable plastic bag.
Seal completely, and place in a bowl filled with hot (but not boiling) water.
When the chocolate is melted, use scissors to cut a very small hole in a corner of the bag, then drizzle as needed.
Listed below are some common mistakes. Avoid these for a better melted chocolate experience.
Forgetting to Dry Your Tools
Before you begin, make sure that all your equipment is dry.
When moisture comes into contact with chocolate, it causes the sugar to turn into syrup and the cocoa particles to clump. You’ll know your chocolate has seized if it looks dry and lumpy.
Don’t Rush It
When exposed to too much heat too fast, chocolate gets a grainy texture. It can burn entirely. The thing to remember when melting chocolate is to cook low and slow.
Not buying the Good Stuff
A secret for a smooth finish is to start with quality chocolate. Good chocolate has a high cocoa butter content.
Following these tips and using one of the 5 methods to melt chocolate will aloow your recipe to shine!