Working with chocolate isn’t as easy as many think it to be and the most common of problems one faces as a first-timer is melting the chocolate. First and foremost, chocolate isn’t frozen which means simply leaving it out won’t be enough.
If you go overboard with the heat, it burns within minutes and if the heat is too little, the chocolate is going to have clumps that will ultimately give an undesirable texture and neither will it have the gloss or shine.
So how do you exactly melt chocolate? Well, that is what I am going to answer in this article.
How to Melt Chocolate the Right Way
1. Use your microwave
Most of us have microwaves at home and it is one of the easiest ways to melt chocolate. All you need is a Borosil bowl as they are heat-resistant. Cut the chocolate into smaller pieces so they melt faster.
Try to keep the shape consistent so all it melts and heats up at the same time rather than clamping up. Add them to the bowl and put it in the microwave for about 25-30 seconds.
After the 25 seconds, take the chocolate out and with a spatula just give it a nice mix before putting it back in the microwave for another 20 seconds. Continue to do this till the chocolate is smooth and glossy.
2. The Double-Broiler Technique
This is one of the most common methods used to melt chocolate. All you need to do is fill the saucepan with some water and let the water heat. Once the water heats up, put the bowl of chocolate over it and stir. Once again, chop the chocolate into small, consistent pieces so it melts and heats evenly.
Do not forget to stir the chocolate at regular intervals to remove any lumps. This will also speed up the process. Once the chocolate melts completely, you can remove it off the broiler.
3. Put it on the stove directly
Well, this is a method I recommend especially if it is your first-time working with chocolates simply because there is a lot that can go wrong. But if you do not thave any other alternative, it is worth a try, just make sure you do watch it like a hawk as the chances of burning the chocolate are much higher in this case.
You can use any of your pans. Cut up the chocolate and place the pan on low heat. Continue to stir the chocolate using a spatula. This reduces the chances of it burning.
Few Tips to Keep in Mind
Whether it is the saucepan or mixing bowl or the spatula make sure they do not have any water on them. If there is one thing you want to keep miles away from your chocolate, it is water (and I mean even a drop of it).
Expose it to chocolate and there is no coming back from there. As a precaution, wipe them with a dry cloth irrespective.
Use mixing bowls that are heat-resistant are they will crack as the temperature rises.
Always use mittens to protect yourself from burns
Cut the chocolate evenly. Avoid cutting it too small so it does not immediately melt and burn.