Melting Chocolate for baking is an exacting task, if not done perfectly you can end up with a burned or grainy mess and ruin whatever you are baking. Below are 3 methods for Melting Chocolate, each can be successful in it’s own way and you need only pick a method that works for you and get cooking! Many recipes require Melting Chocolate, such as brownies and cakes.
There are several techniques, some better than others and your choice of approach will depend on the type of chocolate melted. Sometime chocolate melted with butter or other ingredients, but this tip is about melting chocolate on its own. Melting chocolate is not the same as Tempering chocolate, although melting is a necessary step in the tempering process.
Melting Chocolate In The Oven
Chocolate can be melt in the oven quite easily but you will need to be very diligent about watching it.
- It’s easy to get baking chore and not realize that you have overheat it until it is too late.
- To melt chocolate in the oven, heat the oven to 110 degrees. Chop the chocolate and place in a dish inside the oven.
Keep the door open and check regularly. It will take about an hour to melt thoroughly.
Double Boiler method
The traditional method of melting chocolate is to use a Double boiler. A double boiler is a special set of pans consisting of a saucepan hold hot water, and a bowl fits secure over the saucepan.
- Chocolate is place in the top bowl and allow to melt over gentle, indirect heat. If you don’t own a double boiler, any metal or glass bowl that fits snugly over the top of a saucepan can be use.
- Begin by filling the saucepan with hot water from the tap. You want enough water to provide heat, but not so much that the bottom of the chocolate bowl touches the water. Heat the saucepan over low heat until it just begins to simmer, then turn off the stove and place the chocolate bowl over the water.
- If you are melting large amounts of chocolate, begin with 1/3 of your final quantity and melt in batches, waiting until the chocolate in the bowl is melting before adding more un-melt chunks. Let the chocolate begin to melt, and then stir it gently with a plastic spatula.
When all of the chocolate melting, life the top bowl from the saucepan and set it on the counter. Stir continuously until it is shiny, smooth, and completely melting.
How to melt chocolate in a microwave
The easiest way to control the temperature of the melting chocolate is to use the microwave oven at 20% power. Melting chocolate in short bursts of 20% power keeps the temperature below 90°F and the chocolate in temper.
To melt chocolate and keep it in temper, follow these simple steps.
- Place finely chopped chocolate in a microwave safe bowl.
- Microwave at 20% power for 15 seconds; remove the bowl from the microwave and stir.
- The first couple of times you heat and then stir it, the chopped chocolate will still be pretty solid, but it is important to stir after every burst of power to keep the heat evenly distributed throughout the chocolate.
- Repeat process until most of the chocolate has melted and is smooth.
- Let it stand for a minute or two, stirring occasionally, until all of the chocolate melts and it’s silky-smooth.
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