How to Melt Chocolate
Melting chocolate for cooking can be tricky. It can easily turn into a disaster if you are not careful. There are two main methods for melting chocolate, either in a double boiler or bain-marie, or using the microwave oven.
Personally, I prefer to use a double boiler when I melt chocolate, as I have wound up with a burned mess when using the microwave. It only takes a few seconds to turn your perfect chocolate into a sludgy lump of goo.
Double Boiler Method
For this method you can use two pots, a double boiler or a heatproof bowl on a saucepan. Put about an inch of water into the bottom saucepan and heat it to just below a simmer. Chop the chocolate into small pieces and place into the top pot or bowl. Stir the chocolate with a spoon until completely melted. Be sure not to get even one drop of water into the chocolate or it will become grainy. If this happens, adding one or two teapoons of vegetable oil should restore its smoothness. This will affect the flavour of the chocolate, so it is best to be careful.
Microwave Method
Using a microwave to melt chocolate is quicker than the double boiler, but can become disastrous in an instant if you are not vigilant. Just a few seconds of overheating can totally ruin the chocolate. Chop the chocolate and place into a microwave safe bowl. Some people like to heat on high for short burst of 15 to 20 seconds. Others recommend using 50% power for slightly longer periods. Either method can work successfully. When the chocolate starts becoming shiny, remove it from the microwave and stir until it is completely melted. You may need to return it to the oven for a few seconds at a time, but be very careful as it can burn the chocolate very quickly, making it useless.
This video shows how to temper chocolate and how to melt chocolate.
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