How to Melt Chocolate 3 Easy Ways
Then follow these tips from Nestle Toll House and become a masterful baker. Pierce Media. Fill bottom of double boiler with water and place on low heat. Pierce Media. Place chocolate chips or coarsely chopped chocolate in the top of double boiler over hot (not . How to Melt Chocolate: 10 Steps (with Pictures) - wikiHow.
Melting chocolate can be a little tricky, but if it's all that stands between you and chocolate-covered treats, we can fix that right now. I'll show you how to melt chocolate three easy ways so you'll have the smoothest, glossiest melted chocolate in just minutes, with no fancy equipment. Choose well. Here's why. All chocolate will melt, but not all chocolate melts the same. Some lose sheen and become chalky looking how to melt chocolate chips in a double boiler they 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. Stay small. Chocolate comes in solid bars or small chips. 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.
Stay dry. Moisture ruins melted chocolate, so be sure to wipe down everything the chocolate may touch. And don't let even a tiny drop of water get into your chocolate; if you're dipping fruit, be sure to pat it dry before dipping it into the chocolate. When what is the gophers name on winnie the pooh stirring chocolate, use a rubber how to set up wireless-n wifi repeater silicone spoon instead of a wooden spoon.
Wooden spoons can retain moisture, which will cause the chocolate to seize up and turn clumpy. Learn how to choose the right kind of chocolate to use for your recipe.
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. Stir gently to melt.
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.
Microwave chocolate for 30 seconds on HIGH. Remove and how to melt chocolate chips in a double boiler. Note: What is asus lifeframe3 utility pieces will retain their shape until you stir them, so don't rely on looks alone.
An excellent life lesson. Repeat with to 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. 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. 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. Use any of the three methods outlined above.
Chocolate chips are ideal for melting because they're already in small, uniform pieces so they'll melt evenly. Melt chocolate chips for dipping using a bowl that's deep enough to easily submerge the food you'll dip. You have a double boiler! To melt chocolate in a double boiler, fill the lower saucepan with a couple of inches of water, but make sure the water does not touch the bottom of the upper pan.
Use the stovetop method outlined above to melt the chocolate in the upper pan. Because strawberries are juicy, and moisture causes chocolate to seize up and get clumpy, it's especially what is life like for casey anthony in jail to pat strawberries dry before dipping them.
Get step-by-step tips for making chocolate-covered strawberries. How to Melt Chocolate 3 Easy Ways. By Vanessa Greaves Updated August 25, Pin FB ellipsis Share. Stay low. High heat will scorch your chocolate. Low and slow is the way to go. 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.
Credit: Meredith. Microwave-safe bowl a glass measuring cup with a handle works well Heat-proof spoon or spatula rubber or silicone is best. Slow cooker or crock pot Heat-proof spoon or spatula rubber or silicone is best. Meet 10 of our favorite chocolate recipes. Get tips for making chocolate truffles. Swoon through our entire collection of chocolate recipes.
Share options. Close Login. All rights reserved. View image.
YOU MAY ALSO LIKE
Once melted, use immediately. DOUBLE BOILER: Place Cups morsels in top of double boiler over hot (not boiling) water. Do not cover. Prevent water from coming in contact with morsels. When morsels begin to turn shiny, stir constantly until melted. Once melted, immediately remove top pan with melted morsels from bottom pan. Dec 17, · Our assistant food editor, Irene Ngo, demonstrates the burn-proof method to melting chocolate using the double boiler. Feb 05, · Chop bar chocolate into small, uniform pieces, so it melts quickly and evenly, and go extra fine with milk and white chocolate, which are slightly trickier to melt. Using a double boiler Author: Lauren Salkeld.
Last Updated: March 19, References Approved. This article was co-authored by Mathew Rice. Mathew Rice has worked in restaurant pastry kitchens across the country since the late 's.
In , Eater named Mathew one of the top 18 chefs to follow on Instagram. There are 17 references cited in this article, which can be found at the bottom of the page. This article has been viewed , times. Melted chocolate chips are one useful way to get melted chocolate quickly.
The greater surface area of chocolate chips makes it easier and faster to melt, improving your chances of getting the melted chocolate off the heat before condensation forms and risks seizing the chocolate. However, the smaller size of chocolate chips necessitates careful attention to avoid burning or drying out of the chips.
Why do you use a double boiler? Mathew Rice, pastry chef, explains: "Basically, with chocolate, you never want to get it very hot. Then, I whisk it with a spatula. Mathew Rice, pastry chef, adds: "If you have a microwave where you can adjust the power setting, you never want to go above half power. You can heat the chocolate in thirty second intervals and stir as you go until you get the melted consistency.
To melt chocolate chips in the microwave, start by placing the chocolate chips into a wide, microwave-safe bowl. Then, microwave the chocolate on medium heat for 1 minute before stirring it.
Return the chocolate to the microwave, and stir it at 10 second intervals until it's almost fully melted to avoid scorching. Finish by removing the chocolate from the microwave and stirring until it becomes smooth. Did this summary help you?
Download Article Explore this Article methods. Tips and Warnings. Things You'll Need. Related Articles. Article Summary. Method 1 of Fill a saucepan with 2 inches 5. You can use an actual double boiler, or improvise your own with a saucepan and a heat-safe bowl.
Do not place the second saucepan or bowl on top just yet, however. If you are using a bowl, make sure that it fits comfortably over the saucepan and that there are no gaps where heat can escape.
Double boilers are great if you need the chocolate to stay melted for a long time ie: when you are making chocolate dipped strawberries with a decorative drizzle. Bring the water to a boil over medium heat. While the water is coming to a boil, you can start measuring out the chocolate. If you can't find any chocolate chips, you can use whole chocolate bars instead. Take the saucepan off the burner.
Set it down onto a heat-safe surface to protect your counter. It might be a good idea to keep it near the stove, however, just in case your chocolate starts to harden too quickly. Put the chocolate into your second saucepan. Whichever one you end up using, make sure that it is perfectly dry. Any moisture will cause your chocolate to "seize" or harden. This will help it melt faster. Place the upper saucepan or bowl on top of your lower saucepan. Make sure that the bottom of your saucepan or bowl does not touch the surface of the water.
If it does, pour some of the water out. Make sure that the fit is tight, and that no steam can escape. Wait for the chocolate to melt most of the way, stirring occasionally with a rubber spatula. Once again, make sure that the spatula is perfectly dry, or the chocolate will seize. Be sure to scrape the bottom and sides of the bowl often. If you are working with large amounts of chocolate, you can add in the remaining third a little bit at a time.
Take the upper saucepan or bowl off the bottom one, and set it down on the counter. You can pour the water out of the bottom saucepan out at this time, although it might be a good idea to keep it filled until you are completely done baking—just in case your chocolate starts to harden too soon.
Continue to stir the chocolate until the mixture is smooth and there are no chunks of chocolate left. Once the chocolate is melted, you can add in other ingredients to it, such as shortening or paraffin.
Use the chocolate in your recipe. If it is too hot, let it cool for about 10 minutes, give it a stir, then use it. Did you make this recipe?
Leave a review. Method 2 of Put the chocolate chips into a wide, shallow microwave-safe bowl. The container must also be perfectly dry, as any moisture will cause the chocolate to harden and become grainy.
If you are planning on melting large amounts of chocolate, consider working in smaller batches instead. Microwave the chocolate on medium power for 1 minute, then give it a stir. Also, keep in mind that every microwave oven is different, so your chocolate may not be melted completely after this. That is perfectly fine; you can always continue heating the chocolate in short bursts. Chocolate doesn't lose its shape when you microwave it, so stirring it will help make it smooth and more liquid-y.
Continue heating the chocolate at 10 to second intervals, stirring between each one, until it is almost melted. Milk chocolate and white chocolate tend to overheat quicker than dark chocolate. It would be best to stir them every 10 seconds. Remember, chocolate will keep its shape when heated in the microwave, so stirring it up will help it "melt.
For example: 1 ounce 30 grams will take 1 minute total. Take the chocolate out of the microwave and continue stirring the chocolate until it turns smooth. Once the chocolate is mostly melted, take the bowl out of the microwave, and set it down onto a heat-safe surface. Continue stirring the chocolate, scrapping the bottom and sides of the bowl often, until it is smooth and no chunks remain.
Use your chocolate. At this point, you can also add in any other extra ingredients that the recipe calls for, such as shortening or paraffin. Can I use a Wilton Chocolate melting pot instead of melting in a double boiler? Yes, you can use your Wilton Chocolate melting pot or the microwave to melt the chocolate.
Not Helpful 2 Helpful If you want to spread over a cake, it's best to make a ganache. Heat 1 part cream until it starts to steam - don't boil it - and add 2 parts chocolate chips.
Stir until combined, then pour that over the cake. Not Helpful 4 Helpful The melted chocolate will start melted until it hardens. It will take about an hour for it to harden at room temperature, 10 to 20 minutes in the fridge, and 5 to 10 minutes in the freezer.
After that, you have to melt it again. If you're going to be a while using the chocolate, such as dipping numerous food items into it or spreading it onto food, then it's a good idea to set up a simmer station. You'll need a double boiler or bain marie for this purpose, a bowl within a saucepan type arrangement.
Have water gently simmering in the lower part of the double boiler and keep the melted chocolate sitting in a bowl above this. Ensure that no water can get into the melted chocolate though, or the chocolate will seize; this means having a bowl with edges far above those of the pot beneath to prevent condensation and being careful not to introduce liquid from whatever you're working with.
Also, do not have the base of the bowl holding the melted chocolate touching the water, or the chocolate will scorch. This will keep the chocolate melted until you're finished using it.