Knowing the proper way to melt chocolate is essential when making candy, cookies or a chocolate dip. Melting chocolate at too high of a temperature will scorch the chocolate, ruining it. You must melt chocolate over low heat in order to ensure even consistency, and avoid burning. Chocolate that is melted too fast will be grainy, coarse and will taste awful, ruining your recipe.
Some important points to remember before you start melting chocolate is to always chop the chocolate into uniform pieces. This will ensure that your chocolate melts evenly. You also need to make sure that no water comes into contact with the melting chocolate, as this will make the chocolate hard, lumpy and completely unworkable. If you have a large amount of chocolate to melt, it's better to divide the chocolate into smaller batches.
The two most efficient ways to melt chocolate are with a double boiler, or in the microwave.
A double boiler consists of two saucepans that fit together. The large saucepan is filled with water, while the small saucepan fits on top of the larger one. If you don't have a double boiler, you can substitute a glass or metal bowl over a saucepan as long as it fits tightly, as an ill-fitting saucepan can leak steam into the melting chocolate. To use a double boiler, place the chopped chocolate in the top saucepan and water in the bottom saucepan, making sure that the water in the bottom saucepan doesn't touch the bottom of the top saucepan.
Heat over low heat, stirring often with a rubber spatula as the chocolate begins to melt. When the majority of the chocolate has melted, remove from heat and keep stirring until all the chocolate melts.
To melt chocolate in the microwave, place the chopped chocolate in a microwave safe glass bowl and place it in the microwave. Heat at 50% power for 1 minute. Remove the bowl from the microwave and stir, repeating this process until all the chocolate is melted.
With either method you want your chocolate to be smooth and glossy when the melting process is finished.
If, despite your best efforts, the chocolate seizes up while melting, you can whisk either 1 teaspoon of vegetable oil, or 1 teaspoon of shortening into the mixture to smooth it out.
Properly melted chocolate will ensure the taste and texture of your recipes. These few extra steps will avoid frustration and help guarantee success.
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