How To Melt Chocolate Properly: Professional Tutorial

Learn how to melt chocolate properly! Master the art of melting chocolate with pro chocolatier Simon Knott. Get smooth, perfect results every time.

Knowing how to melt chocolate properly for molding or to incorporate other ingredients in a recipe is a basic skill for the home chocolatier. However, chocolate is a complex and delicate product that needs careful handling during heating to ensure excellent results.

If the heat source is too fierce the chocolate can burn, resulting in irreversible changes in texture and flavour. Similarly, water or steam are also problematic, where a bowl of smooth melted chocolate suddenly transforms into a grainy unusable mass with the tiniest addition of water.

Luckily just by following simple rules, it is easy to avoid the most common pitfalls to find the best and most reliable way to melt chocolate.

Related Article: What are the Best Brands of Melting Chocolate?

4 Methods for How to Melt Chocolate Properly

Melting Chocolate Properly in a Double Boiler

At its simplest, a double-boiler consists of a small saucepan containing about an inch of water, into which a bowl fits snugly inside. As the water is gently heated, heat is transferred to the base of the bowl thereby melting the chocolate. The base of the bowl mustn’t directly touch the water ensuring control of the heat transfer.

A commercial double-boiler works similarly but instead of a bowl a second saucepan fits snugly over the base saucepan to create a good seal. Whichever double boiler you use it’s important to only use just enough heat to simmer the water. Boiling the water too hard heightens the risk of seizing the chocolate from the excess steam escaping from the bottom pan.

Using a double boiler:

1. Chop the chocolate into small pieces and place in the double boiler – the greater surface area melts it much quicker.
2. Heat the water gently to a simmer.
3. Stir the chocolate using a rubber spatula to ensure uniform heating.

How to Melt Chocolate Properly in a Microwave

Chocolate naturally contains a tiny percentage of water (<1%), which is just enough for microwaves to excite, thereby heating and melting it. However, how to melt chocolate properly requires understanding that the distribution of microwaves in domestic machines can be haphazard, resulting in hotspots. While this isn’t a problem when heating a bowl of soup, a targeted heat source on chocolate can easily result in scorched patches. The solution for melting chocolate in a microwave is to use low-power and longer heating times, along with frequent stirring to distribute the heat. This lessens the risk of applying too much heat.

Using a Microwave:

1. Chop the chocolate into small pieces and place in a flat bowl.
2. Test on low-power first for 20-30 second bursts-stirring in between. Ensure the bowl rotates correctly to ensure better heat distribution. Test shorter periods on medium if you are melting larger amounts of chocolate.
3. Stir thoroughly with a rubber spatula after each heating period.

Melting Chocolate Properly in a Melting Machine

Chocolatiers use a large range of chocolate melting machines that can be used for a variety of chocolate making applications and knowing how to melt chocolate properly in them is important. For the home chocolatier, some are designed specifically for melting only, while others are combined with a tempering function. Heated electrically they are designed to apply heat thermostatically. Applying heat slowly and uniformly ensures even melting without burning. Once melted the chocolate can be held at an accurate predetermined temperature.

Using a Melting Machine:

1. Make sure the melting tank is clean and completely dry.
2. Chop the chocolate into small pieces or use callets.
3. Refer to the packaging for melting instructions.
4. Regularly stir the chocolate with a rubber spatula. The chocolate around the edges of the tank will be hotter than that at the center.

How to Melt Chocolate Properly in a Slow Cooker/Crock Pot

Although more usually associated with savory recipes it only took a small leap of faith for a chocolatier to realize a slow cooker would be ideal for melting chocolate. A slow cooker is particularly useful, especially if you require larger quantities of chocolate for your work or events. The heat source is usually from a small element, which is thermostatically controlled ensuring slow heating without burning. The thermostat on a slow cooker isn’t that accurate at the lower temperatures required for melting chocolate, so it’s best to back up your temperature checks with a digital probe.

Using a slow cooker:

1. Add the chopped chocolate or callets to the slow cooker.
2. For the first 30 minutes use high power to start the melting process and stir regularly.
3. Once part melted, reduce the heat to low and cover. Check the melting regularly and stir occasionally. Use a digital thermometer to test the exact temperature.

For more information on the processes involved in melting chocolate, check out our articles on the best brands of melting chocolate and how to prepare chocolate for molds.

Happy chocolatiering!