Please Log In or add your name and email to post the comment. Step 3: Step away for 30 minutes or so, leaving the lid off, and you’ll return to beautifully melted chocolate that’s ready to drizzle. Place the sealed bag inside another resealable plastic bag for extra protection. Note: Do not get any water or steam in the melted chocolate or it will seize and become grainy and unusable. There are basically two ways to melt chocolate. Pro tip: Have a bowl of seized chocolate? Best for melting chocolate fast without dirtying many tools. Though we certainly wouldn’t turn down a bargain brand if it were served to us (all chocolate is delicious in our eyes! (This is truer still for white chocolate!). Follow along as we walk through Sue’s favorite methods for melting chocolate. Break up the chocolate into pieces, add them to the bowl and, keeping the … Balance the chocolate in a pyrex or some other heatproof bowl over the pan, with the base of it touching the water. It can be used as a dessert topping, an appetizer or even an entree if the mood strikes you. Simmer gently for 2–3 minutes, until most of the chocolate is melted, stirring a couple of times with a rubber spatula. Melting chocolate: To make sure that the chocolate melts evenly and quickly, it should be roughly broken up or chopped. There is nothing special about using a machine, or a marble slab. But there is a way to melt chocolate in the microwave that is a bit more controlled and and will get you the same, perfectly melted results as if you had used a double boiler for melting chocolate. It also gives way to a great deal of creation and experimental dishes. This reactivated chocolate is a little less potent and won’t firm back up, but it still makes a great topping for ice cream. As the chocolate melts keep stirring with a heat-safe rubber spatula or wooden spoon until all of the chocolate has melted. Check this really easy method to melt chocolate on the stove, get it smooth. Step 1: Add chopped chocolate to the top of a double boiler over barely simmering water. If you have too much, then you could cloud the taste of the entire pastry with just chocolate which in some ways could be looked at as bad. This is the last common known method of melting chocolate and probably the easiest. https://www.bhg.com/recipes/desserts/chocolate/chocolate-melt-dip-or-drizzle A double boiler is a specialized set of pans consisting of a saucepan that holds hot water, and a bowl that fits securely over the saucepan. Then package it up in cute boxes or baggies for your favorite peeps! When melting chocolate with pastries, you have to make sure of how much chocolate the directions require. Step 1: Place chopped chocolate in a resealable plastic bag. Sit over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally. Usually what I like to use is a 60% dark chocolate for heating in a pan, however you can use whatever you'd like. As the chocolate melts, stir it with a stiff wooden spoon and make sure that the chocolate does not come into contact with the water, as it will be ruined and you will have to start from scratch if it does. Burnt bits begone! To heat up chocolate in a pan, you need to know what type of chocolate. How to melt chocolate without a double boiler or microwave? Here’s what to do: If you’re making candy (Homemade Peanut Butter Cups, for example) or any other recipe where the chocolate needs to re-harden, you’ll need to set the seized batch aside and start over. If you dont own a double boiler, any metal or glass bowl that fits snugly over the top of a saucepan can be used. Chop your chocolate into even sized chunks or chips to help even melting. Watch your chocolate constantly. Taste of Home staffers enjoy it with strawberries, marshmallows and pretzels (but we won’t judge if you have at it with a spoon). Pro tip: Don’t have a double boiler? Step 2: Set heat to high, cover and let cook for one hour. Step 2: Place wide-mouth mason jars filled with chopped chocolate pieces into the water. Chocolate in a pan is one of many delicious ways to melt chocolate. This way the chocolate will be heated gently and should not get burnt It is best to use a glass bowl that is bigger than the pan, so that it will completely cover the pan and the steam from the boiled water can then gently melt the chocolate. Microwave in 20-second intervals, stirring after each, until totally smooth. A good way, not burdened, by any serious effort, is also known as tempering. This is important for if you have the wrong kind and the improper methods, you could burn the chocolate resulting in an embarrassing clean up experience. Check on it between intervals, stirring until smooth. So I’m going to show you how to melt chocolate chips in the microwave the easy way. The chocolate will look shiny; stir it. Luckily, Taste of Home Recipe Support Specialist and chocolate-melting guru Sue Stetzel is here to help. The key to perfectly melting chocolate is to go slow and steady and avoid water contact! Stir the chocolate constantly until it melts. 2)put the chocolate in another smaller pan. Go ahead. Remove from microwave and give it a stir. I find I have more control with bowls and can work without rushing. Heat a few cms of water in a pan on the stove and bring up to a simmer. You should see melted chocolate starting to coat the bottom of the bowl almost immediately, but it may take 5-10 minutes to fully melt the chocolate. Melting chocolate in the oven is more time consuming than most methods, however, it can produce a great taste under the right conditions. Break chocolate and place into a heatproof bowl. Using a large, offset spatula works well, if you have one. Once melted, use as required. Pro tip: Worried some water might seep in? The other method is baking the chocolate itself. When melting chocolate by baking, remember to space out your chocolate in the dish and keep it at a high temperature depending on what you are making. Chop: Chop or shave all of the chocolate into small evenly-sized pieces. If you want to melt the chocolate on its own and avoid burning, you need to use a bain-marie. Melting in a bain-marie: The best way is to melt it in a bain-marie. Step 3: Reduce heat to low and continue cooking, covered, for an additional hour or until completely melted, stirring every 15 minutes. If you put too little, then you could also have an imbalance of flavors, resulting in an overpowering pastry flavor. Set the heat to high, leaving the lid off. Most chocolate has a low melting point that can cause it to melt on your kitchen counter on a warm summer's day. What to do with it afterward is entirely up to you. In a separate bowl, whisk together … When exposed to too much heat too fast, chocolate gets an icky, grainy texture-or worse, it can burn entirely. Indulge! Our French Kiss Truffles are a good place to start. Step 1: Chop chocolate into small pieces and place in microwave-safe bowl. And what’s not to love? Step 1: Place chopped chocolate pieces directly into a slow cooker. In her spare time, you’ll find her thumbing through vintage cookbooks or testing out recipes in her tiny kitchen. Here the basic steps I take: Make sure the pan is greased or oiled. For most chocolate-melting methods, it’s smart to stir often to keep any one section (often along the edges) from overheating. I Made Silvanas, the Cookie from the Philippines. Remove from microwave and give it a stir. Nicole is a writer, editor and lover of Italian food. Before you begin, make sure that your equipment is bone-dry. When she isn’t writing, she’s answer your burning cooking questions and working with our team of Volunteer Field Editors.