However, when the melted chocolate comes into contact with water—even the smallest amount—the dry particles become moist and begin to stick together, quickly forming a gritty, rough paste. Although chocolate is often melted in a double boiler, it’s fast and easy to get perfectly smooth melted chocolate with just your microwave! Put the bowl for a minute. If you’re melting a small quantity, microwave it for 15 to 30 seconds initially; if you’re working with a lot of chocolate, microwave it for up to a minute or so. Reduce the power on the microwave to 50 percent. References This occurs because when the water joins with the sugar in the chocolate, a syrup is formed, which attracts the cocoa particles and makes for a grainy texture. Put the bowl of chocolate chips into the microwave and nuke them for 30 second on high power. Sit over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally. Unlock staff-researched answers by supporting wikiHow, https://spoonuniversity.com/how-to/how-to-melt-chocolate-in-the-microwave-easily, https://homesteady.com/how-4530922-check-dish-microwave-safe.html, https://simplydesigning.porch.com/how-to-melt-chocolate-for-dipping/, https://www.thekitchn.com/how-to-melt-chocolate-in-the-microwave-252065, http://www.cookinglight.com/cooking-101/how-to-melt-chocolate-in-a-microwave, https://www.craftsy.com/cake-decorating/article/how-to-melt-white-chocolate/, https://www.saveur.com/how-to-melt-chocolate-in-the-microwave, consider supporting our work with a contribution to wikiHow. Heating is usually uneven in a microwave , with stuff on the bottom melting first. wikiHow's. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Chocolate is very sensitive to high temperatures and different chocolates require different maximum temperatures in order to melt properly. In addition, boiling water gives off a great deal of steam, and steam can cause the chocolate to seize. Last Updated: March 29, 2019 Chocolate is a mixture of fat (from cocoa butter) and dry particles (cocoa and sugar). Tempering chocolate creates a firm consistency and reduces the propensity for it to melt upon touch or when exposed to room temperature. Chocolate is delicious in any form, so why melt it? Take a microwave-safe bowl with some pieces of almond bark in it. Chocolate chips will dry but remain sticky and melty to the touch. But my fave method of all is to use the microwave oven. Add chopped chocolate or chocolate chips to the mixing bowl. Sugar bloom and other impurities. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. Be sure to scrape the sides of the bowl when you stir the chocolate. Tested. Double-boiler is the safest, but you can use a saucepan on verylow heat. If you cannot reduce the power, microwave the chocolate chips in shorter intervals, such as 15- to 30-second increments. Melting Dark Chocolate: * Place the bowl with chocolate chunks/shavings in the microwave and set the timer to 30 secs. It’s hard to melt white chocolate over a double boiler because you have less control over the temperature. Melted chocolate and butter does harden when cooled, however oil or butter will slightly lower the hardening temperature of the chocolate. This article has been viewed 34,555 times. For more tips, including why you should never use water to thin the chocolate, read on! If you are using the chocolate for baking projects, there is another solution. The chocolate will look shiny; stir it. However, there are a number of things that can turn your melted chocolate into a clumpy mess. Chocolate burns easily and it … 2. As well as stirring the mixture regularly you could try chopping the butterscotch chips a bit so that they are in smaller pieces and will heat slightly more quickly than the chocolate. You can opt-out at any time. Method 2 Take up a microwave. The chocolate can sometimes be salvaged, or put to other uses in the kitchen. wikiHow is where trusted research and expert knowledge come together. When melting chocolate in the microwave, make sure your bowl is COMPLETELY dry, no moisture in it before you microwave. When chocolate melts, it is ideally a beautifully smooth, shiny, satiny mixture. You are recommended to take a transparent glass bowl so you see the chocolate melting. https://www.thekitchn.com/how-to-melt-chocolate-in-the-microwave-252065 Similarly, if chocolate is overheated, it will become quite thick and lumpy. Adding the right amount of water (or other liquid) will dissolve the sugar and cocoa in the clumps and make it a fluid consistency again. Always make sure the bowls and utensils you are using are perfectly dry and avoid using wooden spoons or boards, as they might retain moisture and impart this moisture to your chocolate. Put the uncovered bowl into the microwave and heat for 20 seconds. The sides of the bowl will heat the fastest, so the chocolate will scorch there first. A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making. Start with one minute on a medium setting for 1 cup of chips, then heat the chocolate for no more than 15 seconds at a … All tip submissions are carefully reviewed before being published, This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. One case is when chocolate comes into contact with even a small amount of water, which is called "seizing." The term for it is seized and it happens when moisture, such as steam gets into the chocolate. I am not there yet. I learned this method from Batter and Dough and it works perfectly every time: Place white chocolate in a microwave-safe bowl (glass is best, ceramic is also fine). If the chocolate gets hard while you’re working with it, place it into the microwave for an additional 20 seconds, then stir it again. Stir constantly and allow the solid chocolate to bring down the temperature of the melted chocolate. Chocolate is a delicate ingredient so using direct heat to melt it using a stove is a no-no, because it becomes burnt, lumpy or grainy if overheated. Remove the bowl from the microwave and stir the chocolate. Like seized chocolate, overheated chocolate can be rescued. When chips are melted in a microwave you are instructed to stir regularly, this instruction is not always given when melting in a double boiler. on high power (my microwave power - 900 watts). So, we turn to the microwave. WHEN TO MELT OR TEMPER? % of people told us that this article helped them. Using 1 teaspoon of boiling water at a time, add to the seized chocolate and stir vigorously until the mixture is smooth. This often happens when you try to melt chocolate. Best for melting chocolate fast without dirtying many tools. Break chocolate and place into a heatproof bowl. As the water begins to simmer and release steam, the steam will heat the chocolate and the chocolate will begin to melt. I melt chocolate and dip everything in sight every year. If … Melted chocolate and butter harden at cool room temperature of 65 to 70 degrees Fahrenheit in about 3 to 5 minutes. Learn more... Melted chocolate is delicious, versatile, and fun to make. For more tips, including why you should never use water to thin the chocolate, read on! Support wikiHow by The most important thing you can do to prevent chocolate from seizing is to eliminate any chance of the chocolate coming into contact with water. Stir the chocolate well and heat for additional increments of 20 seconds until the chocolate is nearly melted, stirring after each interval. Then there are oils and chips, which heat much faster than floury or wet stuff. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. Article Summary X. You can skip this step if you're using chocolate chips. This may seem counterintuitive, but the way to fix chocolate that has seized is to add more liquid to it. Then, stir the chocolate with a … Similarly, if chocolate is overheated, it will become quite thick and lumpy. To easily melt chocolate in the microwave, chop the chocolate into small pieces using a serrated knife, and place them in a microwave-safe bowl. If your recipe calls for liquid to be added to melted chocolate, be sure that the liquid is warm, because anything cold that comes into contact with the warm chocolate could cause it to harden too quickly and become lumpy. Also make sure that no steam from the water comes into contact with the chocolate, that the spoon you are stirring with is completely dry and do not cover the bowl as this will cause condensation which will drip … The best way to melt chocolate is in a double boiler, keeping the water hot (but not boiling), and using a candy or instant-read thermometer while melting the chocolate. Ghee and coconut oil are great options as well. -Not so in a microwave. You also take a key step in following recipes for a wide range of goodies including chocolate icing, truffles, certain types of brownies and cupcakes, chocolate souffle, and much more. If this doesn’t solve the problem, add a spoonful of vegetable oil or melted vegetable shortening and stir thoroughly. Once you’ve done that, stir the chocolate thoroughly. Looking to make the best desserts ever? When chocolate is melted, these ingredients break up evenly, creating a smooth consistency. When chocolate is melted, its ingredients—mainly cocoa powder, sugar, and cocoa butter—disperse evenly, creating a fluid mass. The wikiHow Video Team also followed the article's instructions and verified that they work. Did you know you can read answers researched by wikiHow Staff? If none of these tricks helps your chocolate, save the chocolate to use in baking recipes. Microwave in 20-second intervals, stirring after each, until totally smooth. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. Microwave Melted Chocolate Overview. There are instances, however, where that creamy melted chocolate can become a dry, clumpy mess. Leave to … Should I chop the chocolate before microwaving it? MELTING CHOCOLATE is defined as using indirect heat to convert chocolate from a solid to a liquid, such as done when melting or tempering chocolate. We are not there yet. By using our site, you agree to our. Melted white chocolate will tend seize on contact with small amounts of liquid so any flavourings should be added to the bowl with the chocolate before it is melted, and stirred in as the chocolate melts. Saucepan and hot water method: I’ve gone back to this method as it’s easier to control. All types of candy chips -- chocolate, butterscotch and peanut butter -- are easy to melt in the microwave. If the chocolate remains thick or lumpy, try straining it through a sieve first. I like this better than the microwave plan. Boiling water might splash above the rim of the saucepan and cause droplets to fall into the chocolate. Be sure to wipe the bottom of the bowl the chocolate is melting in to remove water and condensation. Skill Level: Beginner; Melting chocolate is a skill that seems like a no-brainer, however it can actually present some big issues. Pour the chocolate chips into a microwave-safe bowl. As the chocolate melts keep stirring with a heat-safe rubber spatula or wooden spoon until all of the chocolate has melted. Add 1 teaspoon of milk, butter, or oil to the chocolate, and microwave it for 30 seconds on low power. Stir for about 30 seconds until the remaining chocolate is melted, and let it sit for 5 minutes to cool before enjoying! Dark chocolate should never be heated above 120 F, while milk and white chocolates should never be heated to above 110 F. It is quite easy to exceed these temperatures if using a double boiler with boiling water, or if microwaving on full power. You can pour it on as a topping for ice cream and pastries, or you can use it as a dip to create fun desserts like cake pops or chocolate-covered fruits. Add 1 teaspoon of milk, butter, or oil to the chocolate, and microwave it for 30 seconds on low power. Overheated chocolate will lose the silky shine of melted chocolate and become thick and muddy. – Wayfaring Stranger Feb 24 '19 at 0:37 Simply melt chocolate chips in the microwave with a little butter for a glossy dip or glaze on top of cookies, bars or strawberries that … Dark chocolate will take longer to melt, while milk and white chocolates will melt more quickly. It's best to start with a small amount and add more if you need to. If you are using a double boiler to melt your chocolate, keep the water hot but not boiling, or turn off the heat before the bowl of chocolate is placed on top. Step 3: Continue to microwave in 30-second increments, stirring frequently, until the chocolate has fully melted. First, you will want to cool the chocolate, as it is harder to save overheated chocolate that has been at a high temperature for a long time. Enjoy! Sign up for our newsletter and get our cookbook. Finally, never cover warm chocolate with a lid, as the heat of the chocolate might form condensation on the inside of the bowl, which will cause the chocolate to seize. Then place the bowl in the microwave. Include your email address to get a message when this question is answered. Place the chocolate chips in a microwave-safe bowl. If chocolate comes into contact with even a small amount of water, it will seize, turning into a grainy, clumpy mess in the bowl. Remove from microwave and give it a stir. "I tried this at home for my cake pops and it works so well, thx for making this!". To restore a seized melt, a little extra fat is required in the form of vegetable oil, clarified butter, or cocoa butter. When most of the chocolate is smooth with just a few solids remaining, do not heat it any further. For more details, see our, Other Helpful Tips When Working With Chocolate, What You Need to Know When Working With Chocolate, Cooking 101: Illustrated Recipes and Cooking Guides. How to Fix Seized or Overheated Chocolate. First of all, you cut your almond barks into smaller chunks to make the melting process easy and quick. I like to use candy melts when dipping, they dry quick and hard, unlike chocolate chips. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. Stir solid vegetable shortening into the chocolate, using 1 tablespoon for every 6 ounces of chocolate. This techniques is used with the Dark Chocolate Plastic Recipe Chocolate is sensitive to both heat and moisture: Chocolate melts best at temperatures between 104 and 113 degrees F (40 and 45 degrees C). Microwave method: Heat the chocolate in bursts of 30-seconds on HIGH, stirring after each burst so that you can see how the chocolate is doing; When the chocolate is almost melted, cut down to 10 or 20-second bursts. Then, microwave one minute on high. The traditional way to melt chocolate is to use a double boiler. Remove the bowl and stir well---the heat from the bowl will finish melting the chocolate." Since most college students, however, don't have a double boiler, this recipe uses a microwave to melt the chocolate. How to Melt Chocolate – 2 Methods 1. You can also try adding some freshly melted chocolate with a few drops of soy lecithin (an emulsifier, available at health food stores), or using a handheld immersion blender to smooth the chocolate. I can think of at least three things that will cause chocolate to seize- which refers to when melted or melting chocolate suddenly becomes hard again: Using too high a heat. The chocolate will seize and become lumpy, making it unusable. Mix gently and evenly until the chocolate has loosened and the shortening is incorporated. NOT chocolate bars which need to be tempered. How Do You Melt Chocolate On Stovetop? By melting chocolate, you create a tool for dipping, topping, and decorating with chocolate. By signing up you are agreeing to receive emails according to our privacy policy. Then, stir the chocolate with a spoon or spatula. Step 2: Microwave at 70% power for 1 minute. These are all chocolate products that contain shortening so they do not require tempering. Do not allow any water to get into the chocolate. To get the perfect texture, take your time as you melt the chocolate, and watch it carefully throughout the entire process. After stirring, continue heating the chocolate in 10-15 second bursts until it’s almost melted. Hardening chocolate to make candies, to coat cookies or pastries and to dip items such as strawberries requires a process called tempering. Heat them incrementally in a microwave-safe bowl for the best results. Place the bowl back into the microwave and nuke it for another 30 seconds on high power. There are ways to avoid this from happening, but if you run into problems with overheated or seized chocolate, all is not lost. unlocking this staff-researched answer. You can now use this chocolate for brownies, cakes, cookies, or other recipes that call for melted chocolate. This shortcut works well when you want to make stained glass sugar ornaments, windows for gingerbread houses, a windshield for a car cake, or to achieve the look of … But if even a tiny amount of moisture is introduced, the liquid and the sugar will form a syrup to which the cocoa particles will cling, thereby creating grainy clumps. The most common ways of melting chocolate are to use a hot water bath or double boiler to melt it gently. To cool the chocolate, remove the bowl from the heat source, transfer the chocolate to a dry, cool bowl, and stir in a handful of solid chocolate chunks. Heat your chocolate slowly so it doesn’t become too thick. This is ideal when you plan on using the chocolate for a drizzle or a sauce, but not if you are incorporating it into a baking recipe since the chocolate will be diluted. Overheating chocolate will make it very thick and hard to work with. Turn on the stove to medium heat. The steam from the bottom pot heats the upper pot, allowing the chocolate to melt without burning it from direct heat. This will prevent scorching or burning the chocolate chips. If you need to, you can also use the defrost setting. Add fat in small amounts, approximately 1 tablespoon for 6 ounces of melted cocoa, stirring constantly until the granules disperse and the mixture becomes smooth. Melting hard candies in the oven or on the stovetop saves time versus making hard candy from scratch. If you do have some moisture, it will chunk up and overheat and ruin your chocolate. Once melted, use as required. When chocolate melts, it is ideally a beautifully smooth, shiny, satiny mixture. With hot water, you get to control the hottest anything is going to get. To easily melt chocolate in the microwave, chop the chocolate into small pieces using a serrated knife, and place them in a microwave-safe bowl. Thanks to all authors for creating a page that has been read 34,555 times. 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