At first, I thought this was a rather redundant topic. I mean, who can’t melt chocolate? That’s what I thought until I realized that so many people have never done it before.
There are two methods for melting chocolate.
1 – Double Boiler Method
2- Microwave Method
Now, I’ll admit to being a double boiler snob. I really feel that chocolate holds its flavor and created a better texture when it’s melted slowly in a double boiler.
But we do live in a fast paced society, and most folks don’t have the time to wait around for hours while their chocolate melts. For these people, the microwave works just fine. Below are the methods for both.
Double Boiler Method
1 – Break your chocolate into small chunks/pieces. Add any fat you need to add.
2 – For those of you who do not have a double boiler, place your chocolate into a heat resistant bowl, such as a metal bowl, that will fit over a pot, almost like a lid. If you have a double boiler, all the better. (In fact, if you have a double boiler, you probably already know how to do this.)
3 – Add water to the pot in which your bowl will be sitting. You want the water to come almost up to the bottom of the chocolate bowl, but it shouldn’t touch the chocolate bowl when the water boils. Usually, about 2 to 3 inches of water, depending on your pot/bowl.
4 – Bring your water to a boil, and reduce to a small to medium simmer.
5 – Place your bowl with chocolate into the pot. (again, the water should not be touching the bottom of the chocolate bowl.
6 – Stir, stir, and stir again as the chocolate melts. Don’t let the chocolate boil. You have the heat to high if this happens.
7 – Let chocolate cool just a little before you use it.
Microwave Method
1 – Break your chocolate into small-ish pieces (whatever will fit in your microwave safe bowl).
2 – Add whatever fat you will be using (typically butter)
3 – Microwave according to recipe instructions
4 – Remove chocolate from microwave prior to it being completely melted. The idea is to have your chocolate hot but still in chunks. Stir to mix with butter until chocolate is completely melted. If you try to melt your chocolate completely in the microwave, you will end up with burnt chocolate.
Happy Baking!
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August 3rd, 2009 - 11:56 pm
Ok, I am too a double broiler snob. But I have a question, as to what I am doing wrong. I make these PB bars and you melt chocolate to pour on top. When I melt the chocolate and pour it on top, after a day or two the chocolate starts to look weird. Not white but there are little circle splotches that start spreading all over the chocolate. What is that and how can I get it to stop?
August 4th, 2009 - 8:33 am
Hi Celeste,
It sounds like you may be getting steam into the chocolate while you are melting it.
Turn down the heat a bit to avoid any steam getting into the chocolate while it melts.
Also, try turning off the heat just before it’s melted completely and let the heat of the melted chocolate melt the remaining chocolate, as you would in a microwave.
I think the main problem here is steam.
Let me know if this helps. If that isn’t the problem, I’ll investigate a bit more for you.
Hope that helps.
Tiffany