How to melt chocolate

Melting chocolate should not be equated with tempering. Melting is part of tempering, but the reverse is not true. We have put together some different ways of melting chocolate that you may find useful in the future.

Before you start melting, cut the chocolate into even, small pieces so that it melts evenly. Never try to melt a whole bar of chocolate in one piece.

Melting in the microwave

Melting chocolate in the microwave is quick and easy, and you''ll only have to dirty one container. The downside of melting chocolate in the microwave is that it can quickly get too hot if you don''t choose the right container and the right melting time. Microwave-safe containers are best suited for microwaving as they do not heat up on their own. If you do not need to hold the container in your hands after it has finished heating, then it is definitely not suitable for melting chocolate, as the heat of the container will cause the chocolate to heat up even more.

If you have heated the chocolate too much, immediately transfer it to a cold bowl, add the new chocolate pieces and stir for a while.

It is recommended to melt it at 50% power in the microwave to avoid burning it. In case your oven does not allow the option to reduce the power, melt the chocolate in shorter intervals, stirring well in between. It is difficult to determine the exact time at which the chocolate would melt in the microwave, as it depends on the microwave itself and, of course, the chocolate you are using.

For 30 grams of chocolate, the melting time is about 1 minute, for 200 grams 3 minutes, for 450 grams 3.5 minutes and for one kilogram of chocolate 4 minutes.

It is advisable, of course, to stop the oven regularly when you first do it, to check how it is melting and, if necessary, to rotate the container if your microwave oven does not allow rotation.

When all the chocolate is almost melted, remove the bowl from the oven and stir until the chocolate is smooth, shiny and completely melted.

Melting chocolate using a water bath

The traditional method of melting chocolate is, of course, melting using a water bath. You can make your own bath using two containers: a lower, larger container containing the hot water and an upper, smaller container placed on top of the lower container so that it does not touch the water. Place the pot over a small fire. The chocolate pieces are then shaken into the upper bowl, which indirectly starts to melt. If you have large quantities of chocolate, start by melting 1/3 of all the chocolate and only when it is melted, add the new chocolate pieces.

Allow the chocolate to start melting and then slowly, gently stir to speed up the melting. Just before the end, when almost all the added chocolate is melted, take the bowl out of the bath and place it on a surface. Continue stirring the chocolate until it is smooth, shiny and finally melted.

Melting chocolate with liquids

Many recipes require you to melt the chocolate with various liquids such as milk, cream, various liqueurs, etc. ... Melting chocolate with such liquids is quicker and very practical as the melting time is usually reduced by the liquid, preventing the chocolate from getting too hot. In any case, be careful never to mix the chocolate with water, as it will become unusable with just a little contact with it.

However, care must also be taken when mixing chocolate with liquids. Never mix chocolate with just a little liquid, as the chocolate will stick together and lumps will form, which of course you do not want. At the same time, it is advisable to add all the liquid at once.

Be careful never to add cold liquids to chocolate, as this can cause the chocolate to shrink. So warm the liquids beforehand and only then add them to your chocolate. The heat of the liquid will then start to melt the chocolate, while the chocolate will start to cool the liquid. Leave this mixture to stand for a few minutes to allow the ingredients to mix, then gently stir them together.