How to Melt Chocolate Correctly

Chocolate can be very temperamental. But, the right technique and process can save you a lot of headaches and valuable time. Today, I share with you four methods on how to melt chocolate correctly.

What is your favorite chocolate? White, milk, dark, ruby? I bet there are some you like to eat while there are others you like to work with. Right? I am a dark chocolate person. I rarely ever will eat white or milk chocolate but I do like to work with them both. Read more about chocolate here

While there are many types of chocolates, each one is different from the other. For example, melting white chocolate is quite different from dark chocolate while the method may be the same, the tempering temperature and working temperature are different (read more here).

Table of Content

• Real chocolate vs. candy melts
• Three golden rules
• 4 Methods to melt chocolate
• Tips on melting chocolate
• Troubleshooting
• You may also like
• Printable Recipe
• Comments

Real chocolate vs. candy melts

Now, it is important to note that chocolate and candy melts are not the same things. While it is not easy to know the difference between the two visually, there is a huge difference in taste. You know REAL CHOCOLATE when you eat it.

• Real chocolate is made with a cocoa butter while candy melts are made with oils, such as palm oil, etc.
• Real chocolate needs tempering before you use it but candy melts can be melted and used without any issues.
• And, of course, candy melts are less expensive than real chocolate.

Three golden rules

1. Choose the right chocolate for the right job - All chocolate will melt but some have a different liquidity ratio that makes it better for certain jobs. We will discuss this more when we learn to temper chocolate.
   • For regular use, good quality semi-sweet and bittersweet chocolates are a good place to start.
   • If tempering is not an option, then candy melts are often preferred.
   • Chocolate chips have less cocoa butter or oils so they are thicker when melted. And often, they may need a tablespoon or two of oil for dipping consistency.
2. Chop the chocolate into smaller even size pieces
   • Chopping will help the chocolate melt quickly, which means the edges won't scorch.
   • And keeping them the same size will ensure even melting and prevent overheating. Otherwise, you will end up with small bits of unmelted chocolate.
3. No moisture, no seizing - keep any moisture away from chocolate. Even steam from your double boiler needs to be kept away. Use dry spoons or spatulas to stir the chocolate.
   Why? Any moisture can cause the chocolate to seize. And once the chocolate seizes it is ruined and cannot be used.

4 Methods to melt chocolate

There are a few ways to melt chocolate. Microwave, Double boiler, and a melting pot or slow cooker. Let's explore these options, shall we?

Microwave

• Use a microwave-safe bowl and heat-proof spatula or spoon.
• Chop the chocolate into smaller similar size pieces.
• Place the chocolate in the bowl and into the microwave.
• Start at 30 seconds on high. Then, take it out of the microwave and stir it with a spatula or spoon.
  Tip - The chocolate will seem untouched, as if it has not been melted but you still want to stir it.
• Next, put it back into the microwave and give it another 20 seconds. Remover and stir again.
  Tip - Make sure you stir well, the chocolate may look like it is not fully melted but the heat in the chocolate is often enough to melt the remaining chocolate.
• If necessary, put it back into the microwave for 10 seconds at a time.

Stovetop with a double boiler

• Place a saucepan with 2-inches of water on medium heat.
• You will need a heat-proof bowl that can be set on the saucepan.
• In the bowl, add the chocolate. Place it over the saucepan with simmering water.
• Let the chocolate melt stirring when needed.
  Tip - Chocolate can seize if any steam gets into it. So, keep the heat on medium to low and stir as necessary.
• Stirring is important not just to melt quickly and easily but when agitated the chocolate has a nicer shine to it.

Slow cooker

• You will need a slow cooker set on low and a heat-proof spoon or spatula.
• Add the chocolate to the slow cooker and make sure the heat is on low or the bottom chocolate can burn easily.
• Stir occasionally distribute the heat evenly.
• If the pot gets too hot, turn it off. You can always turn it on again as needed.
• And if you find the chocolate is too hot, add a few pieces of unmelted chocolate to bring down the temperature.

Melting pot

• These days chocolate melting pot designed for candy melts is also great for melting chocolate.
• These are easy to use and are perfect for dipping strawberries fruits, etc.

Tips on melting chocolate

• Be very cautious when heating chocolate so that it does not overheat or burn. Chocolate scorches and spoils easily, becoming lumpy and grainy. Melting chocolate requires a very gentle heat and lots of patience!
• I recommend using a microwave oven for small quantities because it is easy and quick. But, you can also use a double boiler, which is especially perfect for larger quantities. The chocolate can also be melted in a slow-cooker set at its lowest temperature, on a hot (warming) tray, or in a melting pot.
• Chop the chocolate into evenly sized pieces for even melting and place in a glass bowl. Glass keeps the heat of the chocolate longer than plastic does but it can also cause the chocolate to retain heat longer.
• Melt the pieces in a microwave oven at 50% power if necessary. Use short 30-second bursts at first then 10 seconds burst to prevent it from burning.
• Always finish heating when most, but not all, of the chocolate is melted. There must still be a few visible chunks. Remove from the heat and stir continuously until it is smooth, shiny, and completely melted.

Troubleshooting

• If you have overheated your chocolate and it has lost its shine immediately pour it into a cool bowl, add chunks of solid chocolate, and stir continuously. You might save your whole batch that way. Having said that, if it has become grainy, it is best to start with a new batch rather than to lose more chocolate trying to save the previous batch.
• Also if you have inadvertently heated the chocolate in the microwave oven until fully melted, instead of partly melted, you can still save it by using a quick-tempering method. Add a few pieces of chopped unmelted chocolate and stir continuously until it is smooth and completely melted. You can also quickly mix it in with a stick blender.
• And if your melted chocolate seizes because it has come into contact with liquid, the only way to save the chocolate is to add more water, cream, or milk until the mixture becomes a syrup. Unfortunately, this chocolate syrup cannot be used as pure chocolate for decorative purposes any longer. But it can be used in a variety of other recipes.

Coloring chocolate

• If after adding a mix of liquid coloring and vegetable oil, your chocolate thickens too much, you can do one of the following: add another ½ teaspoon of oil and stir, or add 1 tablespoon of chopped solid chocolate, put the bowl back in the microwave oven, and heat at 20% power or on the Defrost setting, stirring at 20-second intervals until the chocolate is spreadable. Note that you can still spread the chocolate even if it’s not runny.

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