Melting Chocolate

Melting chocolate requires using gentle heat. Milk and white chocolate especially do not tolerate high heat. The added milk solids can cause it to turn grainy when heated too quickly. Any chocolate that is overheated may scorch, lose flavor and turn coarse and grainy.

Cut the chocolate into small even-size pieces before heating. Packaged chips are often more convenient so you don’t have to cut up large squares with a knife. Begin stirring it as soon as it begins to liquefy. Avoid getting even a drop or two of water in the chocolate because it can turn stiff and grainy.

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Here are two good methods to use, double boiler and microwave, so that it is smooth and glossy.

Double Boiler

Place chocolate in the top of a double boiler over hot (but not boiling) water. Stir the chocolate until smooth. Then carefully remove top pan of the double boiler.

Microwave

Place the pieces of chocolate into a bowl. Make sure that the inside of the microwave is completely dry.

Timing will depend on the wattage of the oven and the type and amount of chocolate being used, but never use high power. The chart below gives approximate timings for a 650-watt oven; for ovens with a higher wattage, timings may be about 30 seconds less. Stirring the chocolate every 30 seconds will enable you to keep a check on progress.

Milk & white chocolate