The secret to making your favorite chocolate dessertsoften depends on one thing: knowing how to melt chocolate. Don’t worry, melting chocolate isn’t rocket science, but there are some easy guidelines you should know. No matter what type of chocolate you love (white, milk, or dark) or how you want to melt it (microwave or double boiler), we’ve got all the tips, tricks, and secrets for velvety smooth chocolate, every time. Now that you’re probably craving Ree Drummond’s chocolate pie, chocolate mousse, or maybe even a salty-sweet combo like chocolate-covered pretzels, let’s get this chocolate party started! What’s the best chocolate to melt: dark, milk, or white? For starters, they all melt, so don’t worry! However, because it has fewer cocoa solids, white chocolate melts at a lower temperature range than milk chocolate, which melts at a slightly lower temperature than dark chocolate. No matter which chocolate you want to melt, take your time and melt chocolate slowly for the best results. What’s better for melting: chocolate bars or chocolate chips? High quality chocolate bars are the best for melting. High quality chocolate chips work fine, but they often include ingredients that stabilize their shape when heated, which can get in the way of a super-smooth melt.
How do you melt chocolate quickly? The quickest way to melt chocolate is in the microwave. Simply place your chocolate in a microwave-safe bowl and microwave it in 30-second intervals, stirring between each interval, until the chocolate is smooth and thoroughly melted. For extra insurance, you can microwave the chocolate at 50% power—it will just take the chocolate about twice as long to melt. What’s the best way to melt chocolate? The best way to melt chocolate is on the stovetop using a double boiler. A double boiler is simply a heat-proof bowl (think glass, ceramic, or metal) placed on top of a saucepan of simmering water. The bottom of the bowl should be slightly larger than the top of the pan so that the bowl sits above the water and does not touch it. The steam from the saucepan gently heats the bowl, which gently heats the chocolate. It’s a little slower than the microwave, but it’s a great guarantee against seizing and scorching. Why is my melted chocolate grainy? Water and high heat are the arch enemies of melted chocolate. Using a wet spoon or heating the chocolate too quickly can cause the chocolate to seize up. Your best bet is to start from scratch, heat slowly, and use a dry spoon and bowl. What’s the best trick for silky smooth melted chocolate? If you’re looking for a little extra insurance, add about 1 teaspoon of coconut oil per 1 cup of chocolate before melting. The nearly flavorless oil helps the chocolate get extra smooth and gives it a glossy sheen. Can you re-melt chocolate after it has cooled? Yes, you can absolutely re-melt chocolate. Just remember to be patient—take it low and slow to guarantee lusciously smooth melted chocolate! Simply microwave the chocolate in 30-second intervals at 50% power, stirring in between each interval until melted and smooth. Advertisement — Continue Reading Below

Ingredients

• 34-ounce bars semi-sweet, dark, milk, or white chocolate, chopped; or 2 c. semi-sweet, dark, milk, or white chocolate chips

• 2 tsp.coconut oil (optional)

Directions

• 1. Step 1Double boiler method: Fill the bottom of a medium saucepan with about 1 inch of water and bring to a simmer over medium-high heat. Place chopped chocolate or chips in a dry, heat-proof glass or ceramic bowl that is slightly larger than the saucepan. The bowl should sit on top of pan without its bottom touching the water.
  2. Step 2Reduce the heat to medium-low. Place the bowl of chocolate over the saucepan of water. Heat the chocolate, stirring occasionally with a dry rubber spatula, until chocolate is mostly smooth and melted, 3 to 5 minutes. Remove the bowl from the saucepan and continue stirring until the residual heat melts the remaining chocolate and mixture is smooth (return bowl to saucepan, if needed). Stir in coconut oil until melted and combined, if desired.
  3. Step 3Microwave method: Alternatively, place chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the chocolate is almost smooth with some unmelted bits remaining. Remove the chocolate from microwave. Stir until the residual heat fully melts chocolate and the mixture is smooth (microwave an additional 15 seconds, if needed). Stir in the coconut oil until combined, if desired.

This content is imported from OpenWeb. You may be able to find the same content in another format, or you may be able to find more information, at their web site. You don’t need fancy equipment to achieve the smoothest, glossiest melted chocolate for chocolate-covered strawberries, dipped pretzels, and more. Here are three easy ways to melt chocolate: on the stove, in the microwave, and in the slow cooker.

The Best Chocolate for Melting

The best chocolate for melting contains 32 percent, or higher, cocoa butter. Here’s why: All chocolate will melt, but not all chocolate will melt the same. Some types lose their sheen and may become chalky looking when they cool and resolidify.
That might not matter if you’re melting chocolate for fondue, but if you want to make chocolate-covered strawberries, for example, you want a chocolate that stays glossy when it hardens — a chocolate with a high cocoa butter content. Top-quality semisweet and bittersweet chocolates are good choices. The best choice is couverture, which is favored by candy-making pros.
Chocolate comes in solid bars or different size chips and discs. If you’re using chocolate bars, chop them into uniform pieces so they’ll melt evenly. Chocolate chips are already the ideal size for melting.

Tips for Melting Chocolate

Avoid Moisture

Moisture, specifically water, may ruin your melted chocolate batch. Be sure to wipe down everything the chocolate may touch. And don’t let even a tiny drop of water get in there as this will cause it to seize up.
If you’re dipping fruit, be sure to pat it dry before introducing it into the chocolate. When you’re stirring, use a rubber or silicone spoon instead of a wooden spoon. Wooden utensils can retain moisture, which will cause the chocolate to seize up and turn clumpy.

Keep Your Heat Low

High heat will scorch your chocolate, which is hard to come back from. Low and slow is the way to go.

How to Melt Chocolate on the Stove

This is considered the classic method for melting chocolate, and it just so happens to be super easy to boot.

You’ll Need:

• Pot or double boiler
• Heat-proof bowl that fits over the pot (because who has a double boiler?)
• Heat-proof spoon or spatula (rubber or silicone is best)

Meredith

1. Heat the water.

Pour a few inches of water into the pot. Fit the bowl over the pot, making sure the bottom of the bowl does not touch the water. Heat the water to a simmer.

2. Add chocolate and stir until melted.

Turn off the heat and add 2/3 of the chopped chocolate bar or chocolate chips to the bowl. Stir gently to melt (return to low heat if needed). Add the remaining 1/3 of the chocolate, a little at a time, and stir gently to melt.
*Foodie Factoid: By melting a portion of the chocolate and then stirring in the rest, you’ve just used the «seeding» method to temper chocolate. That means the cocoa butter crystals have stabilized and the chocolate will be lusciously glossy. Learn more about tempering chocolate so it always turns out perfectly smooth and ultra glossy.

How to Melt Chocolate in a Microwave

If you’re short on time, you can certainly melt chocolate in the microwave in less than a minute.

You’ll need:

• Microwave-safe bowl (a glass measuring cup with a handle works well)
• Heat-proof spoon or spatula (rubber or silicone is best)

Meredith

1. Microwave and stir.

Microwave chocolate for 30 seconds on HIGH. Remove and stir. Note: Chocolate pieces will retain their shape until you stir them, so don’t rely on looks alone. (An excellent life lesson.)

2. Repeat until melted.

Repeat with 10- to 15-second blasts until most of the chocolate is melted. Remove from microwave and keep stirring until the residual heat melts the rest of the chocolate.

How to Melt Chocolate in a Slow Cooker

A slow cooker, set on LOW heat, is perfect for melting chocolate and keeping it at just the right temperature while you dip a lot of cookies, pretzels, strawberries, etc.

You’ll need:

• Slow cooker or Crockpot
• Heat-proof spoon or spatula (rubber or silicone is best)

1. Add chocolate and set on LOW heat.

Add chocolate and set your slow cooker on LOW heat. Now all you need to do is stir it occasionally and keep an eye on it to make sure it’s not getting too hot. If it does get too hot, turn off the slow cooker, remove the insert, and stir in a couple of pieces of unmelted chocolate to cool it down quickly.
Related:

• How to Make the Best Chocolate-Covered Strawberries
• Our Top 10 Favorite Chocolate Recipes
• Swoon through our entire collection of chocolate recipes.

It’s not as intimidating as it seems.

Melting chocolate is a basic skill that every cook should have in his or her arsenal. From chocolate-dipped pretzels to an indulgent, centerpiece-worthy Chocolate Torte, silky-smooth melted chocolate brings depth and richness to countless decadent chocolate desserts.
There are two primary methods you can use to melt chocolate: melting the chocolate on the stovetop by using a double boiler, or melting it in the microwave. While the microwave technique may be quicker, taking time to create a double boiler and melting the chocolate on the stovetop will ensure that the chocolate does not burn, resulting in an even melt with a silky-smooth texture. In a pinch, however, the microwave technique will work—just be sure to closely monitor the chocolate and follow the instructions listed below.

How To Melt Chocolate on the Stove

A double boiler uses two cooking vehicles—a saucepan and a slightly smaller bowl—to create indirect heat to melt the chocolate. The bowl sits on top of the pan of boiling water, and this is where you’ll melt your chocolate. This technique is great when you want to cook or melt something gradually and gently. Rather than overwhelming the chocolate with the direct heat of a burner, this technique uses the steam from the boiling water as an indirect, even heat source. It will prevent the chocolate from overcooking or burning and gives you more control as you’re mixing the chocolate.
Since the steam is really what will melt the chocolate, you won’t need much water to create a successful double boiler. When using a double boiler, it’s crucial not to allow the chocolate to come into contact with water, which will cause the chocolate to seize. Wiping off the bottom of the bowl after double boiling is an extra precaution we like to take to keep our beautifully melted chocolate away from that water.

1. Fill a saucepan with 1-2 inches of water. Place on stovetop and bring to a boil.
2. Place a slightly smaller, heat-safe bowl on top of the saucepan. The bowl should be large enough not to fall into the pot, nestling comfortably in the saucepan without touching the water.
3. Place chocolate in a smaller bowl and mix frequently, ensuring that all the chocolate incorporates and melts consistently (2 to 3 minutes). Once chocolate fully melts, remove the bowl from the double boiler and wipe off the bottom with a towel to dry off any water or condensation.

How To Melt Chocolate in the Microwave

Microwaving your chocolate is a faster and easier way to melt those drops—it doesn’t require any waiting for the water to come to a boil, and it can be just as effective as a double-boiler. As noted above, however, it’s critical not to over-microwave chocolate, which will cause the chocolate to seize and result in a lumpy, undesirable texture.
The key to this technique is microwaving on 30% power so you can really monitor the chocolate and allow it to melt slowly and evenly. If you microwave on full power, you risk heating the chocolate too quickly and resulting in a burnt lump. Another critical component to this technique is stirring the chocolate every 30 seconds to help it all incorporate. To ensure that your chocolate comes out smooth and silky, follow these simple directions from our Test Kitchen professionals.

1. Place chocolate in a small microwavable bowl.
2. Microwave for 30 seconds on 30% power. Stir well and continue to microwave in 30-second intervals until chocolate is completely melted and smooth. Note: if only a few lumps remain in the melted chocolate, microwave for only 15 seconds on 30% power.

How To Melt White Chocolate

One important thing to keep in mind is that not all chocolate can be treated the same. Since white chocolate does not contain any cocoa solids, it can be more finicky than its dark chocolate cousin. White chocolate is more sensitive to heat and it’s difficult to detect when it’s burning; you’ll want to keep a close eye on your white chocolate throughout the melting process. Because melting white chocolate requires extra care, you’ll get the best results by following the tips in our recipe for White Chocolate-Covered Strawberries.

Our Favorite Melted Chocolate Recipe

Once you’ve learned to melt your chocolate like a professional, the possibilities are endless. While we could count endless uses for melted chocolate, one of our favorites has to be coating Bourbon Balls in a shiny chocolate sheen—guests are sure to rave over these professional-looking truffles. It may sound simple, but melting chocolate can be intimidating if you’ve ever been left with chunky, crumbly results. Leaving it for just a few seconds too long or unattended can lead to a disastrous, burnt mess. But worry not! With just a few simple tips, you can feel confident melting any and all types of chocolate for all of your Chocolate Covered Strawberries and Oreo Truffles. This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

Melting on the stovetop

Melting chocolate on the stovetop is the preferred method because you can observe the progress at all times. Using a double boiler gives you maximum control over the heating process. The steam of the barely simmering water gently melts the chocolate so that it doesn’t have a chance to burn. Parker Feierbach Create a double boiler by bringing a medium pot filled with about an inch of water to a simmer. Turn the heat to as low as it will go, then place a heatproof bowl—preferably stainless steel—that’s just big enough to sit on top of the pot. Add your chocolate chips or chopped chocolate bar to the bowl and slowly stir the chocolate with a rubber spatula until silky smooth. Pro tip: After removing your bowl from the double boiler, immediately take a towel and wipe the bottom completely dry. You don’t want to risk any water finding its way into your bowl: Water is chocolate’s worst enemy and will cause it to seize so you want to avoid water touching it at all costs. Parker Feierbach

Melting in the microwave

Melting in the microwave may be the faster of the two methods, but it is still important to watch it carefully. Uneven heating inside a closed box means you will have to be extra attentive and patient throughout the entire process to prevent accidental scorching. Place your chocolate in a heatproof bowl and only microwave for about 30 seconds at a time, stirring well after each time. Depending on how much chocolate you’re melting, it may take 2 to 4 minutes total. Once the chocolate is looking almost completely melted with just a few lumps, resist the urge to microwave it until completely liquid: just stir the hot chocolate mixture until it is smooth and homogenous. Letting the carryover heat redistribute itself through the stirring action will help you avoid overcooking and burning the whole batch. Adding a tablespoon of coconut oil or vegetable oil while microwaving helps the chocolate melt more smoothly and makes it the perfect consistency for dipping! The caveat here is that once cool, the chocolate won’t set up quite as hard as it did to begin with due to the added fat content. However, If you used coconut oil, placing your chocolate-dipped creations in the fridge will help them solidify better. Parker Feierbach

Delish (Hardcover)

Delish (Hardcover)

Makinze is currently Food Editor for Delish, where she develops recipes, creates and hosts recipe videos and is our current baking queen.. Reigning from Oklahoma, she’s also our go-to for all things regarding Midwestern cuisine. She’s also our expert pie crimper. This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

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