Melting chocolate is a fundamental technique that all cooks should be able to master in their toolkits. From chocolate-dipped pretzels to an indulgent and delicious centerpiece Chocolate Torte, silky-smooth melted chocolate, imparts depth and depth to the many delicious chocolate-based desserts.
There are two main techniques you can employ for melting chocolate: melting the chocolate over the Stove with a double boiler or by using the microwave. Although the microwave method is quicker, taking the time to make a double boiler while melting the chocolate over the Stove will guarantee that the chocolate doesn’t burn and creates the same melting process with a smooth, silky texture. When you’re short on time, however, using the microwave method will do the trick; just be sure to watch the chocolate and adhere to the steps in the following.
Perfectly Melted Chocolate Chips
This post focuses on melting chocolate chips with a microwave. Although this isn’t the top-of-the-line tip for chocolatiers, it’s crucial information for any baker to be aware of. It’s simple to heat the chocolate too much when it’s melting. Knowing the right time to go on and when it’s time to stop is crucial!
The method is usually employed when you require the chocolate that has been melted to use as a part of a recipe, for example, mixing into my chocolate frosting recipe or for melting in butter for making my brownies. This method can also be utilized to dip or coat, however, similar to tempering chocolate.
Before we begin this easy and quick tutorial, we want to clarify that tempering and melting chocolate isn’t identical. If you’re interested in learning the basics of tempering chocolate, I’ve explained my simple method of tempering chocolate on my hot chocolate balls and peanut butter ball posts. Essentially, however, chocolate chips melted in the manner they are today will melt and cover just fine; however, they’ll not be in the same way and be as glossy and smooth the way tempered chocolate will. Tempering chocolate can be more complicated, which is why I’m not using this technique as frequently since I don’t use this technique as often.
What You Need
The melting of chocolate chips using the microwave is simple. All you require is an ovenproof spoon, a bowl, and
Chocolate! This technique works for chocolate chips of any kind (including butterscotch and white chocolate chips). This method will, of course, be effective with chocolate bars. Simply chop them prior to melting.
That’s it! I do not add any other ingredients to the chocolate chips I use when melting unless I have to thin the chocolate to drizzle (more on that in the next section).
Two Ways to Melt Chocolate Chips
Two of the most simple, popular methods to melt chocolate chips or not is to use a double boiler over the Stove or inside the microwave. Each has its benefits.
Double boilers, which the name suggests, are a set of pans comprised of a larger pot and one smaller one that is situated above the main one, which allows cooking at a low speed and slowly. It makes sure that the chocolate is cooked out soft. It also lets the user monitor the process. One disadvantage of using double-boilers is that it makes chocolate further vulnerable to the effects of water. In the event that water splashes accidentally into the cooker, it may damage the chocolate completely and transform it into an unrecognizable paste. A further disadvantage is having the need to wash more pots.
In the microwave, you can avoid additional cleaning because it needs just one bowl. However, it cooks quicker than stovetop cooking and makes chocolate less likely to burn.
Cookbook writer Jake Cohen, whose book “Jew-ish” came out in March 2021, loves using chocolate chips while making ganache and tarts. Although he’s reported to be a fan of the microwave, however, he favors cooking on the stovetop.
“I believe in a double boiler,” the chef states. “Unless you’re using chocolate chips to decorate, you’re typically incorporating some fat when you melt, and it’s much easier to do that in a double boiler.” (Think of the filling made with chocolate and tahini that he incorporates inside the Babka.) It’s less likely to scorch the chocolate by heating it in a microwave which is extremely hot, according to him as well as the slower cooktop method gives an even glossier appearance, which is closer to the way that tempered chocolate should have.
For white chocolate, make sure you are careful, Cohen warns. “It always burns faster and can end up with a chalkier texture,” Cohen warns.
Use the Microwave!
The most important thing to melt chocolate chips is to melt them in 30 seconds increments! Microwaves aren’t always even with the way they heat, so mixing them for the proper amount of time ensures that one portion of the chocolate isn’t getting too hot.
Put the chocolate chips into the microwave-safe bowl. Microwave to 30 seconds. Mix the chocolate chips, then continue to microwave for 30 minutes. Repeat this process until the chocolate becomes silky, thin, and shiny.
I often use chocolate chips since they’re what I keep in my pantry most of the time. Keep in mind that these methods also work with chocolate bars. Simply cut them up into small chunks.
Make use of your Stove!
Utilizing a double boiler in order to melt chocolate is a fantastic way of melting chocolate in a gradual and controlled manner.
Place one inch of water in the pot. Set it on medium-high heat and allow it to come to a point of boiling. When the water has reached a boil, then reduce the heat until the water remains at a constant simmer.
Place the chocolate in the metal or glass bowl. The bowl should be placed on the top of the pot, and stir in the chocolate chips. The chocolate should be stirred until it’s smooth.
Strategies for melting chocolate
Sometimes, chocolate can be unpredictable; therefore, it should be handled with care. These suggestions will allow you to get that perfect silky chocolate.
The chocolate chips make the ideal size to melt. They’re already large enough to allow in even melting. If you opt to utilize chunks of a chocolate bar, ensure that you break them into equally sized chunks.
Avoid adding water while melting chocolate. The chocolate can be caused by water to thicken and become lumpy.
It’s best to melt it on low heat and then remove it from the source of heat once it’s fully melted. Make sure not to allow the chocolate to get over 90 ° F.
If you do not have chocolate chips, these techniques are also effective for a chocolate bar that has been chopped and candy melts.
Make use of a spatula to make a stir and scrape down the bowl’s bottom. Do not use wooden spoons because they are able to hold in moisture and could result in seizing.
Do not melt more than a cup of chips simultaneously by using the microwave method.