If melting chocolate does not always go well for you, you’re undoubtedly wondering…
“What is the best way to melt chocolate?” Microwave the chocolate until it is about half-melted. This should take 30-60 seconds, depending on how much chocolate you’re melting and the strength of your microwave. Remove and stir with a silicone spatula. There may still be some unmelted chocolate; let it sit for a few minutes, and stir again. If it is still not all melted, put back in the microwave for one or more 5-second bursts, stirring in between, to finish the melting.
That’s the quick answer! Now for the details that will lock in that melting moment:
Start Right When Melting Chocolate
Always melt chocolate in heatproof glass, such as Pyrex. This type of glass is specially formulated and tempered, so it doesn’t crack when heating. Even Pyrex isn’t foolproof, though. Once your chocolate is heated, placing the cup on a cool surface may cause it to shatter. Put it on a dishtowel or pot holder.
My favorite heatproof vessel is my measuring cup, because the handle helps me hold it safely, when I stir to complete the melting.
If you find Pyrex too chunky and heavy, try this lightweight, glass measuring cup (view here), also heatproof.
The other key to chocolate-melting success is to start with uniform, smaller pieces. That’s why I love using chocolate chips in recipes! If, however, your chocolate is one, big piece, breaking it up will help. Alternatively, you can remove it from the microwave as soon as melting begins, and start the stirring. Place it back in for a few seconds. Remove and stir again. Repeat the last two steps, as needed. You will find that it melts pretty quickly.
How to Avoid Wrecking your Chocolate When Melting
Why is it important to be so cautious when melting chocolate? Isn’t it okay to just keep heating it, until it’s all melted? One would think so; but the truth is that you can go too far when melting chocolate.
If overheated, chocolate “seizes,” meaning that gritty crystals form within it. Seizing is triggered by a trace of moisture getting into the chocolate. It can also happen if the chocolate begins to burn.
Even though there can be milk in chocolate, it actually does not contain any liquid:
Chocolate is a solid mixture. In its basic form it is composed of cacao powder, cocoa butter, and some type of sweetener such as sugar; however, modern chocolate includes milk solids, any added flavors, modifiers, and preservatives.
MIT Laboratory for Chocolate Science
Can Seized Chocolate be Saved?
Once this happens, the damage is cannot really be undone. Most internet articles suggest that you may restore the smoothness somewhat by adding a trace of water, stirring assertively to blend. In doing so, however, you will have changed the substance of the chocolate, likely making it unfit for your recipe.
Another thing you may try, if your chocolate hasn’t got too, too far, is to stir in a drop or two of coconut oil. I have rescued seized chocolate this way; success rate – about 50/50. If you can do it, though, you can continue with your recipe, and it will work out.
Cook’s Illustrated suggests not letting moisture get into your chocolate in the first place (thank you, Chef Obvious) or melting it together with other liquids in your recipe. I have tried the latter, and had my chocolate seize and my butter separate at the same time, rendering both ingredients useless. I love Cook’s, but there is simply no substitute for the half-melt microwave method outlined above.
My Old Cookbook Says to Melt It in a Double Boiler
The issue with the double boiler is that it depends on water. This increases the chance of getting a bit of water into your chocolate; whether by accidental splashing, or through vapor as it heats on the stove.
The microwave method, in contrast, uses no water.
Another Way Water Can End Up in Your Chocolate
In checking all of the other articles on this subject, I was stunned to discover that none of them mentioned humidity as a possible culprit in chocolate fails.
For example, you’re baking a chocolate cake for a Fourth of July party. The recipe was perfect, when you made it for New Year’s Eve. In the summer heat, the chocolate should melt perfectly, right? Then, all of a sudden, it seizes! It’s the humidity, of course.
Another thing to consider is what has been in the microwave in the past few hours. If you’ve used it to boil water or heat soup, there could be a lot of moisture in it. Wipe the insides with a towel and leave it open for a while, if this might be the case. If you’re in a hurry, you can always point a fan into it.
How to Make Magic Chocolate Shell
If you’re not familiar with Magic Shell, it is a chocolate treat that starts out as a syrup, but turns into a hard shell when poured over ice cream! If you are familiar with Magic Shell, you know how darned expensive it is.
For Magic Shell at magical savings, try this amazing hack:
Partially melt 1/2 cup of chocolate chips, as outlined above. Whisk in 1/2 teaspoon of coconut oil until smooth. Remember, you can give it another quick zap, if there remains any unmelted chocolate.
