It melts in your mouth - and in your hands. Chocolate is a surprisingly delicate combination of fats and cocoa solids, and excessive heat or unwelcome moisture can make it grainy - and we want our melted chocolate silky, smooth and delicious.
1. METHODS:DOUBLE BROILER: The traditional way
Place chocolate in a glass or metal bowl, then nest the bowl in a saucepan filled with 1-inch of simmering water. The bottom of the bowl shouldn't touch the water. Stir in the chocolate until smooth, being careful no steam or water comes in contact with it. This will cause it to seize, making it useless. DOUBLE BROILER: MICROWAVE: The easy (aka our favorite) wayStep one:
Chop the chocolate into bite-size pieces - if you try to melt large chunks, the outsides will burn before the insides soften. Step two:
Microwave in a glass or metal bowl in 15-second intervals, stirring in between, until the chocolate is smooth and fully melted.
WHITE CHOCOLATE & MILK CHOCOLATE
Chop white and milk chocolate finely. They are very delicate and if they get too hot, they can quickly become gritty. When using the broiler method, stir frequently to help melt quickly and evenly, and cook over low heat.
Chop dark chocolate coarsely as it takes longer to melt. You do not need to stir as much when melting dark chocolate.TIPS FROM LISA:
Why do I prefer the microwave?
Microwave heat is dry and fast, zapping chocolate just enough to melt into a silky pool. There are more chances of excess water or steam affecting the melting chocolate when melted over simmering water.
- Make sure tools are bone dry. Water and chocolate do not mix!
- Do not cover melting chocolate as it will create condensation
- For optimal flavor and texture for baking, don't use chocolates higher than 62% cacao for recipes calling for semi-sweet chocolate.
Now that you know how to melt chocolate, get baking with these deliciously and chocolatey recipes:
Mini Heath Bar Cheesecake Recipe
Decadent Cookie Dough Truffles
S'mores Popcorn Recipe