Melting chocolate isn’t rocket science, but knowing how to melt chocolate the right way is the key! Learn how to easily melt chocolate on the stovetop or the microwave! Follow this simple step by step guide to avoid seized or burnt chocolate.
Melting chocolate can seem straightforward at first but you’d be surprised at what can go wrong! I’ve had chocolate burn and seize. Learn from my mistakes so you can flawlessly melt chocolate at home!
Once you know how to master melting chocolate, check out these recipes: Chocolate Lazy Cake and Chocolate Covered Strawberries.
Best Chocolate for Melting
Couverture Chocolate
- Couverture chocolate is one of the best chocolates to use for melting as they are specifically designed to use as a coating. Couverture chocolate contains a minimum of 35% cocoa solids and 31% cocoa butter which makes it melt and pour more smoothly. When dried, couverture chocolate has a beautiful shiny sheen to it as well as a firmer “snap” when broken.
Chocolate Wafers Melts
- These wafers are specially formulated using cocoa powder and vegetable oil instead of chocolate liquor and cocoa butter, which allows them to melt easily. It comes in many colors and flavors.
Chocolate Chips
- While ideally, couverture chocolate is best for melting, it isn’t the most budget friendly and accessible option. If you’re in a pinch or if you’re making a recipe with your kids, chocolate chips would be a more affordable option.
Best Way to Melt Chocolate
How to Melt Chocolate Chips on Stove
- Cut the chocolate into uniform pieces or use chocolate chips.
- In a medium saucepan or bottom of the double broiler, bring 1 cup of water to simmer over low heat. Place a dry heat resistant bowl on top of the pot, making sure it’s not touching the water if not using a double broiler.
- Place your chocolate in the bowl/top of the double broiler and allow the steam from the simmering water to heat the bowl and melt the chocolate. Stir occasionally until the chocolate has melted.
- Once melted, remove from the heat and use immediately.
How to Melt Chocolate In the Microwave
- Cut the chocolate into uniform pieces.
- Place chocolate in a dry microwave safe bowl, making sure not to overfill. Do two batches if your bowl isn’t large enough.
- Place the bowl in the microwave and heat for 1 minute at 50% power level.
- Stir the chocolate and heat again at 50% power level for 20 second. Stir. And repeat until the chocolate has almost fully melted.
- Near the end when there are just a few lumps left in the chocolate, instead of microwaving again, just stir until the chocolate has smoothed out and fully melted.
- Once melted, remove from the heat and use immediately.
Tips for Melting Chocolate
- Make sure your bowl is dry. Any liquids can cause your chocolate to seize. If you want to thin out the chocolate, use melted coconut oil.
- Do not over heat your chocolate. Overheating chocolate can ruin your chocolate. Heat it only long enough to mostly melt all the chocolate and then stir to distribute the heat and finish the melting process.
- Use low heat always. Chocolate can burn and get dry.
- Make sure the pieces of chocolate are uniformly chopped or chips are same size this way they melt together evenly.
- Never cover your chocolate to melt faster. Any drop of water in the chocolate can seize up the chocolate.
- When melting in the microwave, melt in 30 second intervals. Make sure that the microwave is on low heat . High heat will cause the chocolate to dry out and become lumpy or grainy.
Frequently Asked Questions
Make sure your bowl where your chocolates go in is wiped 100% dry. Avoid using wooden utensils to stir as there may be moisture in that. That is why I recommend a spatula. Also, avoid using a lid when melting chocolate as it increases the chances of condensation collecting and dripping into your chocolate.
While it is easier to start over, if you want to try to save your seized chocolate, add fat in the form of cocoa butter. Mix gently until the chocolate has loosen and melted back to a smooth state.
The best way to thin chocolate is with the addition of fats. Add oil, melted butter, or shortening to thin a small amount of chocolate. The exact amount will depend on the thickness of your chocolate and your desired consistency.
The best way to melt chocolate is on the stovetop using a double boiler.
The quickest way to melt chocolate is in the microwave. Place your chocolate in a dry microwave safe bowl and microwave each time for 30 second intervals, stirring between each interval until the chocolate is smooth and melted completely.
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How to Melt Chocolate
Ingredients
- 2 cups chocolate 12 ounces/240 grams
Instructions
How to Melt Chocolate on the Stove Top:
- Cut the chocolate into uniform pieces or use chocolate chips.
- In a medium saucepan or bottom of the double broiler, bring 1 cup of water to simmer over low heat. Place a heat resistant bowl on top of the pot, making sure it’s not touching the water if not using a double broiler.
- Place your chocolate in the bowl/top of the double broiler and allow the steam from the simmering water to heat the bowl and melt the chocolate. Stir occasionally until the chocolate has melted.
- Once melted, remove from the heat and use immediately.
How to Melt Chocolate In the Microwave
- Cut the chocolate into uniform pieces.
- Place chocolate in a microwave safe bowl, making sure not to overfill. Do two batches if your bowl isn’t large enough.
- Place the bowl in the microwave and heat for 1 minute at 50% power level.
- Stir the chocolate and heat again at 50% power level for 20 second. Stir. And repeat until the chocolate has almost fully melted.
- Near the end when there are just a few lumps left in the chocolate, instead of microwaving again, just stir until the chocolate has smoothed out and fully melted.
- Once melted, remove from the heat and use immediately.
Notes
- Make sure your bowl is dry. Any liquids can cause your chocolate to seize. If you want to thin out the chocolate, use melted coconut oil.
- Do not over heat your chocolate. Overheating chocolate can ruin your chocolate. Heat it only long enough to mostly melt all the chocolate and then stir to distribute the heat and finish the melting process.
- Use low heat always. Chocolate can burn and get dry.
- Make sure the pieces of chocolate are uniformly chopped or chips are same size this way they melt together evenly.
- Never cover your chocolate to melt faster. Any drop of water in the chocolate can seize up the chocolate.
- When melting in the microwave, melt in 30 second intervals. Make sure that the microwave is on low heat . High heat will cause the chocolate to dry out and become lumpy or grainy.
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