(Closed) Melting chocolate

posted 5 years ago in Cooking
Post # 4
Member
2565 posts
Sugar bee
  • Wedding: October 2014

I’m lazy, I use the microwave.  On medium heat for 20-30 second intervals and stir well in between.

Post # 5
Member
4439 posts
Honey bee
  • Wedding: January 2013 - Harbourfront Grand Hall

@strawbabies:  +1 I do the same.  Just make sure the water doesn’t boil and splash your skin – ouch!

Post # 6
Member
807 posts
Busy bee
  • Wedding: April 2013

I agree with PP–double boiler is my preferred method but microwave works good too.

Really the key is to just be patient. If you try to rush it, it will either burn or the fat will separate and it will get all nasty. Also, chopping the chocolate into smaller pieces before melting will help it go more smoothly.

Post # 8
Member
2907 posts
Sugar bee
  • Wedding: June 2013

Are you trying to temper it or just melt it? If you’re coating something and you want shiny, snappy chocolate, you have to temper it. Which is a giant PITA. These are good instructions, though: http://sweets.seriouseats.com/2010/03/how-to-temper-chocolate.html

If you’re just going to stir it into something or you don’t really care about how it looks after it’s cooled, I just do the double boiler thing. 

Post # 9
Member
242 posts
Helper bee
  • Wedding: July 2013

What kind of chocolate? Is it real chocolate or dipping chocolate? White, Milk, or Dark? Is it being used to drizzle on baking goods, for chocolate molds, baking, etc?

Lol, lots of questions. Real chocolate for making molded chocolates can be difficult to melt properly. It needs to be tempered to get that shiny look. A google search will give you a methods to do this. If you dont temper chocolate, it can get this little white spots on them after a couple days. Doesnt taste bad, just doesn’t look the prettiest.

For most things, if i need melted chocolate (and Im not tempering it), I use a double broiler (or a metal bowl above a sauce pan with water). Make sure the water level doesnt touch the bottom of the bowl and that no water gets into the chocolate at all. Once its melted, I take it off the element, or have it on the lowest setting depending on what im doing with it.

 

Post # 11
Member
747 posts
Busy bee
  • Wedding: June 2013

I also make my own double boiler with two pots keeping the stove on medium to low. Works pretty well.

Post # 12
Member
242 posts
Helper bee
  • Wedding: July 2013

@Serendipity:  low setting works best. You dont want the water to boil, you just want it heated so it melts the chocolate

Post # 15
Member
4439 posts
Honey bee
  • Wedding: January 2013 - Harbourfront Grand Hall

@Serendipity:  Haven’t done it in awhile…. probably medium high — I mean whatever gets it melted and keeps it melted for however long you need and doesn’t make the water boil.

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