Are you wondering how to melt chocolate? If you are making a recipe that calls for melted chocolate, you are in luck. I have an quick and easy way to get there – plus a few tips. Gone are the days where you need to get out the double boiler or a crock pot. I use this method if I am making my truffles, peanut butter balls, or English toffee. It works just great.
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How to Melt Chocolate-The Easy Way
Hint: I use the Microwave-now, don’t be judging me. I stopped using the double boiler and started using this easy method for my chocolates years ago. It saves time and clean up.
Here are a few tips on what not to do!
I have learned the hard way and I want to pass this information onto you.
Don’t mix a little bit of water in the chocolate. It will get thick and seize. You will have a gooey hunk of chocolate. However, with that said, if you add more water – like a couple of tablespoons, the chocolate will become smooth and thin. Caution – once the chocolate seizes, it is impossible to get to thin out-at least from personal experience. Therefore, I would thin with whole milk or cream instead of water.
Don’t add cold cream or other ingredients to the chocolate. I find that if I am making truffles for example, I need to let the cream get to room temperature and then I add it to the chocolate. Without doing this, it seems to bring the heat down too quickly on the chocolate and it stiffens up before I can get the ingredients mixed.
Microwave Safe Container
It is very important that you have a microwave safe container. I use a glass mixing bowl like this one. If you do not have a microwave safe container, the handle or bowl will get very hot and it will be hard to hold. Also, I do like to use a glass container – not plastic. I just don’t know about heating things in a microwave with plastic, so I stick to glass.
Step One:
I put the chocolate amount I need-usually 2-4 cups of chocolate in the microwave safe container. This method can be used for chocolate chips or broken up chocolate chunks if you have a large ten pound chocolate block. Yum! Pop it in the microwave for 1 minute.
Step Two:
Stir the chocolate. You might be saying to me right now that I am crazy, nothing is melted or it is hardly starting to melt-why would I stir? Well, I have tried to go over a minute and I will get little burn spots on the chocolate. So, I heat 1 minute at a time and stir to move the chocolate around.
Repeat Step one and two: Continue to heat the chocolate for 1 minute intervals stirring in between each heating. It generally takes 3-4 minutes to melt the chocolate. If there are any small lumps in the chocolate at this time, but most of the chocolate is hot and melted, I just keep stirring the chocolate as the heat from the melted chocolate will melt those small lumps.
When the chocolate is silky smooth, you are ready to use it in your favorite recipe or to dip fruit in such as strawberries, pineapple, apples, pears…Enjoy!
When the chocolate is silky smooth, you are ready to use it in your favorite recipe or to dip fruit in such as strawberries, pineapple, apples, pears…Enjoy!
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