Stir solid vegetable shortening into the chocolate, using 1 tablespoon for every 6 ounces of chocolate. Last Updated: March 29, 2019 Then, stir the chocolate with a … The most common ways of melting chocolate are to use a hot water bath or double boiler to melt it gently. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. For more tips, including why you should never use water to thin the chocolate, read on! The steam from the bottom pot heats the upper pot, allowing the chocolate to melt without burning it from direct heat. If your recipe calls for liquid to be added to melted chocolate, be sure that the liquid is warm, because anything cold that comes into contact with the warm chocolate could cause it to harden too quickly and become lumpy. Step 1: Chop chocolate into small pieces and place in microwave-safe bowl.. Thanks to all authors for creating a page that has been read 34,555 times. The chocolate will seize and become lumpy, making it unusable. To easily melt chocolate in the microwave, chop the chocolate into small pieces using a serrated knife, and place them in a microwave-safe bowl. Add 1 teaspoon of milk, butter, or oil to the chocolate, and microwave it for 30 seconds on low power. It’s hard to melt white chocolate over a double boiler because you have less control over the temperature. wikiHow is where trusted research and expert knowledge come together. Place the bowl back into the microwave and nuke it for another 30 seconds on high power. Dark chocolate should never be heated above 120 F, while milk and white chocolates should never be heated to above 110 F. It is quite easy to exceed these temperatures if using a double boiler with boiling water, or if microwaving on full power. Chocolate is a delicate ingredient so using direct heat to melt it using a stove is a no-no, because it becomes burnt, lumpy or grainy if overheated. But if even a tiny amount of moisture is introduced, the liquid and the sugar will form a syrup to which the cocoa particles will cling, thereby creating grainy clumps. Boiling water might splash above the rim of the saucepan and cause droplets to fall into the chocolate. If you’re not sure how to change the power level, check your microwave’s manual. Melted chocolate and butter does harden when cooled, however oil or butter will slightly lower the hardening temperature of the chocolate. For more details, see our, Other Helpful Tips When Working With Chocolate, What You Need to Know When Working With Chocolate, Cooking 101: Illustrated Recipes and Cooking Guides. The second way to thin almond bark is to take up the microwave. Simply melt chocolate chips in the microwave with a little butter for a glossy dip or glaze on top of cookies, bars or strawberries that … Make curls by spreading melted chocolate over a baking sheet in a thin layer. WHEN TO MELT OR TEMPER? Unlock staff-researched answers by supporting wikiHow, https://spoonuniversity.com/how-to/how-to-melt-chocolate-in-the-microwave-easily, https://homesteady.com/how-4530922-check-dish-microwave-safe.html, https://simplydesigning.porch.com/how-to-melt-chocolate-for-dipping/, https://www.thekitchn.com/how-to-melt-chocolate-in-the-microwave-252065, http://www.cookinglight.com/cooking-101/how-to-melt-chocolate-in-a-microwave, https://www.craftsy.com/cake-decorating/article/how-to-melt-white-chocolate/, https://www.saveur.com/how-to-melt-chocolate-in-the-microwave, consider supporting our work with a contribution to wikiHow. "I tried this at home for my cake pops and it works so well, thx for making this!". The term for it is seized and it happens when moisture, such as steam gets into the chocolate. Microwave method: Heat the chocolate in bursts of 30-seconds on HIGH, stirring after each burst so that you can see how the chocolate is doing; When the chocolate is almost melted, cut down to 10 or 20-second bursts. Step 3: Continue to microwave in 30-second increments, stirring frequently, until the chocolate has fully melted. You are recommended to take a transparent glass bowl so you see the chocolate melting. For more tips, including why you should never use water to thin the chocolate, read on! wikiHow's. Chocolate is a mixture of fat (from cocoa butter) and dry particles (cocoa and sugar). You can also try adding some freshly melted chocolate with a few drops of soy lecithin (an emulsifier, available at health food stores), or using a handheld immersion blender to smooth the chocolate. If this doesn’t solve the problem, add a spoonful of vegetable oil or melted vegetable shortening and stir thoroughly. Should I chop the chocolate before microwaving it? References Do not allow any water to get into the chocolate. Similarly, if chocolate is overheated, it will become quite thick and lumpy. If you are using a double boiler to melt your chocolate, keep the water hot but not boiling, or turn off the heat before the bowl of chocolate is placed on top. If the chocolate remains thick or lumpy, try straining it through a sieve first. When chips are melted in a microwave you are instructed to stir regularly, this instruction is not always given when melting in a double boiler. But my fave method of all is to use the microwave oven. However, when the melted chocolate comes into contact with water—even the smallest amount—the dry particles become moist and begin to stick together, quickly forming a gritty, rough paste. Put the bowl of chocolate chips into the microwave and nuke them for 30 second on high power. Start with one minute on a medium setting for 1 cup of chips, then heat the chocolate for no more than 15 seconds at a … It's best to start with a small amount and add more if you need to. Stir chocolate until you find the shiny and runny consistency. Reduce the power on the microwave to 50 percent. As well as stirring the mixture regularly you could try chopping the butterscotch chips a bit so that they are in smaller pieces and will heat slightly more quickly than the chocolate. One case is when chocolate comes into contact with even a small amount of water, which is called "seizing." You can pour it on as a topping for ice cream and pastries, or you can use it as a dip to create fun desserts like cake pops or chocolate-covered fruits. Looking to make the best desserts ever? Remove the bowl and stir well---the heat from the bowl will finish melting the chocolate." The sides of the bowl will heat the fastest, so the chocolate will scorch there first. So, we turn to the microwave. We use cookies to make wikiHow great. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. There are instances, however, where that creamy melted chocolate can become a dry, clumpy mess. unlocking this staff-researched answer. Leave to … Melted chocolate and butter harden at cool room temperature of 65 to 70 degrees Fahrenheit in about 3 to 5 minutes. Then there are oils and chips, which heat much faster than floury or wet stuff. By using our site, you agree to our. Break chocolate and place into a heatproof bowl. If … When chocolate is melted, its ingredients—mainly cocoa powder, sugar, and cocoa butter—disperse evenly, creating a fluid mass. Enjoy! Stir the chocolate well and heat for additional increments of 20 seconds until the chocolate is nearly melted, stirring after each interval. The wikiHow Video Team also followed the article's instructions and verified that they work. Heating is usually uneven in a microwave , with stuff on the bottom melting first. As the water begins to simmer and release steam, the steam will heat the chocolate and the chocolate will begin to melt. All types of candy chips -- chocolate, butterscotch and peanut butter -- are easy to melt in the microwave. This occurs because when the water joins with the sugar in the chocolate, a syrup is formed, which attracts the cocoa particles and makes for a grainy texture. These are all chocolate products that contain shortening so they do not require tempering. As the chocolate melts keep stirring with a heat-safe rubber spatula or wooden spoon until all of the chocolate has melted. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. Chocolate is delicious in any form, so why melt it? Chocolate chips will dry but remain sticky and melty to the touch. Hardening chocolate to make candies, to coat cookies or pastries and to dip items such as strawberries requires a process called tempering. If you need to, you can also use the defrost setting. Then place the bowl in the microwave. By signing up you are agreeing to receive emails according to our privacy policy. Learn more... Melted chocolate is delicious, versatile, and fun to make. If you are using the chocolate for baking projects, there is another solution. I like to use candy melts when dipping, they dry quick and hard, unlike chocolate chips. Melting Dark Chocolate: * Place the bowl with chocolate chunks/shavings in the microwave and set the timer to 30 secs. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Chocolate is very sensitive to high temperatures and different chocolates require different maximum temperatures in order to melt properly. With hot water, you get to control the hottest anything is going to get. I learned this method from Batter and Dough and it works perfectly every time: Place white chocolate in a microwave-safe bowl (glass is best, ceramic is also fine). In addition, boiling water gives off a great deal of steam, and steam can cause the chocolate to seize. This often happens when you try to melt chocolate. Using 1 teaspoon of boiling water at a time, add to the seized chocolate and stir vigorously until the mixture is smooth. To get the perfect texture, take your time as you melt the chocolate, and watch it carefully throughout the entire process. Since most college students, however, don't have a double boiler, this recipe uses a microwave to melt the chocolate. I can think of at least three things that will cause chocolate to seize- which refers to when melted or melting chocolate suddenly becomes hard again: Using too high a heat. Tempering chocolate creates a firm consistency and reduces the propensity for it to melt upon touch or when exposed to room temperature. Turn on the stove to medium heat. The best way to melt chocolate is in a double boiler, keeping the water hot (but not boiling), and using a candy or instant-read thermometer while melting the chocolate. You also take a key step in following recipes for a wide range of goodies including chocolate icing, truffles, certain types of brownies and cupcakes, chocolate souffle, and much more. How to Melt Chocolate – 2 Methods 1. Stir constantly and allow the solid chocolate to bring down the temperature of the melted chocolate. Article Summary X. Once melted, use as required. First of all, you cut your almond barks into smaller chunks to make the melting process easy and quick. The chocolate will look shiny; stir it. 2. When chocolate melts, it is ideally a beautifully smooth, shiny, satiny mixture. Add chopped chocolate or chocolate chips to the mixing bowl. Stir for about 30 seconds until the remaining chocolate is melted, and let it sit for 5 minutes to cool before enjoying! Put the uncovered bowl into the microwave and heat for 20 seconds. This shortcut works well when you want to make stained glass sugar ornaments, windows for gingerbread houses, a windshield for a car cake, or to achieve the look of … This techniques is used with the Dark Chocolate Plastic Recipe Chocolate is sensitive to both heat and moisture: Chocolate melts best at temperatures between 104 and 113 degrees F (40 and 45 degrees C). Chocolate burns easily and it … The traditional way to melt chocolate is to use a double boiler. This may seem counterintuitive, but the way to fix chocolate that has seized is to add more liquid to it. Add 1 teaspoon of milk, butter, or oil to the chocolate, and microwave it for 30 seconds on low power. I melt chocolate and dip everything in sight every year. However, there are a number of things that can turn your melted chocolate into a clumpy mess. If you’re melting a small quantity, microwave it for 15 to 30 seconds initially; if you’re working with a lot of chocolate, microwave it for up to a minute or so. Add fat in small amounts, approximately 1 tablespoon for 6 ounces of melted cocoa, stirring constantly until the granules disperse and the mixture becomes smooth. Remove the bowl from the microwave and stir the chocolate. You can now use this chocolate for brownies, cakes, cookies, or other recipes that call for melted chocolate. Although chocolate is often melted in a double boiler, it’s fast and easy to get perfectly smooth melted chocolate with just your microwave! Once you’ve done that, stir the chocolate thoroughly. If you cannot reduce the power, microwave the chocolate chips in shorter intervals, such as 15- to 30-second increments. on high power (my microwave power - 900 watts). To cool the chocolate, remove the bowl from the heat source, transfer the chocolate to a dry, cool bowl, and stir in a handful of solid chocolate chunks. Keep examining the chocolate while it is in the microwave. This article has been viewed 34,555 times. This will prevent scorching or burning the chocolate chips. Mix gently and evenly until the chocolate has loosened and the shortening is incorporated. When most of the chocolate is smooth with just a few solids remaining, do not heat it any further. Always make sure the bowls and utensils you are using are perfectly dry and avoid using wooden spoons or boards, as they might retain moisture and impart this moisture to your chocolate. 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