How to Melt Chocolate (In the Microwave and On the Stove)
Plus, top tips including how to thin melted chocolate and fix seized chocolate.
Learning how to melt chocolate properly is the key to so many desserts, from brownies to cakes and beyond. Achieving a glossy chocolate covering, a perfectly blended chocolate ice cream or a lump-free frosting all require following a few simple rules. When melting chocolate, firstly, remember that water is chocolates’ enemy. So is excess heat. Also, chocolate chips and white chocolate melt differently than other types.
Ready to get started? Read on to learn more.
How to Melt Chocolate On the Stove
What You'll Need
Start with a serrated or chef's knife for the best grip. Have a cutting board, plate, heatproof bowl, double boiler, spatula and small glass bowl (for microwaving, if need be) handy.
Renee Comet
Step 1: Chop Chocolate
Chop the chocolate into small bits, working from the corner. Use a back-and-forth rocking motion with the knife and be sure to apply even pressure while chopping.
Renee Comet
Step 2: Prep Work for Melting Chocolate
Make sure you have a perfectly dry, heatproof bowl. Note: Even the tiniest drop of water will make the chocolate seize. Pour the chopped chocolate pieces into the dry bowl.
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Step 3: Melt Chocolate
Use a double boiler to melt the chocolate. Pour in approximately 2 inches of water. Note: Don't let the top bowl containing the chopped chocolate pieces touch the water. Let it sit. The heat from the pot will do all the work. When the chocolate is nearly melted, remove from heat. If the bowl is too hot, hold it with a potholder.
Renee Comet
Step 4: Stir the Chocolate
Stir with a spatula until the chocolate is smooth and shiny. Tip: You can also melt chocolate in a microwave by heating at 50- to 70-percent power a few minutes at a time, stirring in between.
How to Melt Chocolate In the Microwave
Melting chocolate in the microwave is easy and quick when you use caution with regards to water and heat. The tiniest splash of water in the bowl will cause the chocolate to seize: to harden and turn into a block. If overheated, chocolate will burn, take on a bitter flavor and become grainy. Follow these steps for success.
Step 1: Break Out the Microwave-Safe Bowl
Add the chopped chocolate to a dry glass or microwave-safe bowl.
Step 2: Microwave and Stir
Microwave the chocolate at 50% power for 30 seconds, remove the bowl from microwave and stir the chocolate with a silicone spatula.
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Step 3: Microwave and Stir Again
Microwave at 50% power again for 20 seconds. Remove the bowl from the microwave and stir the chocolate with a silicone spatula. Repeat this step until the chocolate is almost all melted.
Step 4: Stir the Almost-Melted Pieces with a Rubber Spatula
Stir the chocolate with a rubber spatula to finish melting the last bits of chocolate - carry over heat will continue cooking it, and you'll avoid accidentally burning it.
How to Melt White Chocolate
White chocolate is very delicate and can burn easily. Melt white chocolate in a dry glass bowl in the microwave at 50% power in 20 second bursts, stirring between each burst. Stop when the white chocolate is 80% melted and stir by hand until it finishes melting.
How to Fix Seized Chocolate
If water does come in contact with melted chocolate, it can seize, looking dry and pasty. Fix it by adding some cream, oil or butter. The fat will bring the mixture back into balance. Stir until smooth and creamy.
How to Make Melted Chocolate Thinner
Different brands of chocolate melt to different consistencies. Some melt into thin, liquid pools, while others might melt into a thicker consistency that might not be well suited to dipping. If you need to thin out your melted chocolate, put it back over low heat and, add 1/2 teaspoon vegetable oil and whisk it in. Add a drop or two more as necessary to reach your desired consistency. Whatever you do, don't add water - it'll cause the chocolate to seize and break.
Melted Chocolate Recipes
Matt Armendariz
Chopping and melting chocolate carefully keeps water out of the mix ensuring smooth chocolate and a shiny glaze. Be sure the strawberries are really dry.
Con Poulos
We have Italian bakers to thank for flourless chocolate cake, which first appeared there in 1900.
Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved
Quite arguably the single best chocolate cookie ever created, these Chocolate Crinkle Cookies get even more flavor from the instant espresso powder.
This is not your average chocolate ice cream. This is melted bittersweet chocolate blended with cooked custard that’s chilled and then churned to make a delicious frozen treat that will make chocolate lovers drool.
Matt Armendariz
Sometimes you want a lava cake for everyone to share, and this is just that. Following our directions for chopping and melting chocolate will make it easier and faster.
Johnny Miller
The acid in the cream cheese is the perfect balance for the sweet white chocolate that you melt for this frosting. Be sure to melt the white chocolate in short intervals in the microwave so it doesn’t burn.
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