Melting Chocolate

By: Allrecipes Staff  |  Photo by: allrecipes
Melting Chocolate
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Microwave or on the gas stove, now you can easily melt chocolate and use it in cakes, biscuits, toffees, icing, fondue and more. Here are some easy tips.


When melting chocolate or confectionery coating:


• Never let water or other liquid to come into contact with it, or it may "seize."

• Do not allow it to get too hot. Excess heat will both cause the chocolate to separate, rendering it unusable. You can check the temperature of the chocolate by dabbing a small amount of it on your lip or the inside of your wrist. It should feel warm, not hot.

Here are two methods for melting chocolate.

In the microwave:
This is a very easy way to melt chocolate: place it in a microwave-safe bowl and zap it on high power at 10-second intervals, stirring each time, just until it's completely melted.
On Gas Stove: Find two deep metal pots, one with a handle. It should be small enough to fit on top on the big pot but needn't be flush with it. Boil water in the big pot. Put your chocolate in the small one. Immerse its base in the boiling water and start stirring the chocolate to help it melt evenly and completely.
In a double boiler:
This method allows you the most temperature control, and is best for higher-quality chocolate. Set up your double boiler with a small amount of water--the water should not be touching the top pan--and warm it over medium-low heat. Melt chocolate, stirring occasionally, just until the mixture is smooth, then remove the pan from the heat.
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