Melting Chocolate: A Beginner's Guide

Melting chocolate is a forgiving place to start in the kitchen. The aim is to keep things simple and reliable. Below, we walk through melting chocolate step by step.

Start here

Put simply, the microwave works well when used in short intervals. Heat chopped chocolate on medium power for twenty to thirty seconds at a time, stirring between each round. Chocolate holds its shape even when partly melted, so it may look solid while the center is already too hot. Stirring is the only way to tell how far along it is.

What you need

More often than not, water is the main enemy. Even a few drops of steam or a damp spoon can cause melted chocolate to seize into a thick, grainy paste. Using dry tools and keeping the bowl covered from steam aids prevent this. Seized chocolate can sometimes be loosened by stirring in a spoonful of warm cream or oil, though it will then work better as a sauce than as a coating.

The practical takeaway is to taste the mixture before it goes in the freezer, since cold dulls sweetness.

Your first batch

Put simply, chopping chocolate into small, even pieces aids it melt uniformly. For dipping, adding a little neutral oil or coconut oil thins the chocolate and gives a smoother coating. Chocolate that is simply melted rather than tempered may set with a slightly soft or streaky finish, which is perfectly fine for desserts kept in the refrigerator or freezer.

Ripe, in-season fruit does most of the work for you.

What to expect

Put simply, melted chocolate is the starting point for dipped fruit, drizzled cookies, chocolate shells on ice pops and countless other treats. It is also easy to mishandle. Chocolate scorches at relatively low temperatures and reacts strongly to small amounts of water, so a gentle approach gives the best results.

Labeling containers with the date makes it easy to use things while they are at their best.

Easy upgrades

It helps to remember that a double boiler is the classic method. Set a heatproof bowl over a pan of barely simmering water, making sure the bottom of the bowl does not touch the water. The steam warms the chocolate slowly and evenly. Stir frequently and remove the bowl from the heat when a few small lumps remain, since the residual warmth will finish melting them.

Practical tips

A few simple things tend to help:

• Label containers with the date.
• Keep the freezer door closed as much as possible while things set.
• Run molds under warm water for a few seconds to release them.
• Store finished treats in an airtight container.

The bottom line

None of this needs to be perfect. Take it one batch at a time. Every attempt teaches you something about your own freezer and oven.