How to Melt Chocolate

Melted chocolate is used for a lot of desserts like my Red Velvet and Cognac Truffles, Tuxedo Strawberries and Triple Chocolate Mini Cheese Cakes. Though it is possible to just throw Chocolate into a microwave oven and let technology do its thing. If not closely monitored, a common mistake is to allow the chocolate get scorched. Other common mistakes made when melting chocolate is using too much heat, heating directly in a pot, covering the pot while melting or allowing water to come in contact with the chocolate. Below is the best way to melt chocolate for simple dishes using a double boiler.

NOTE: If melting chocolate for chocolate art, modelling and other advanced recipes, the best way to achieve this is through tempering which will be the focus of a future HOW TO post.

TOOLS:

(1) A Knife

(2) A Pot

(3) A Dry Heatproof Bowl (I make use of glassware)

(4) A Rubber Spatula

PROCEDURE

(1) Fill pot 2/3 way with water and heat till water comes to a boil. Reduce heat and allow water to continue on a rolling boil.

(2) Though not a crucial step, its always better to chop chocolate into smaller pieces. This way they will melt faster.

(3) Place chopped chocolate into heatproof bowl and set over pot of boiling water. Ensure that the circumference of the bowl is larger than that of the pot. This is ensure that no water touches the chocolate. One of the worst things that could happen when melting chocolate is for it to come in contact with water. Chocolate seizes up when this happens.

(4) Use your rubber spatula to turn chocolate while it melts so that the heat is evenly distributed.

(5) When all of the chocolate is almost melted, take off heat and keep turning with spatula till all the chocolate melts. This is a form of tempering which will ensure that the melted chocolate remains pliable and retains some of its shine. Now your melted chocolate is ready to be used in your recipes.