How to Melt Chocolate

Directions

1. In a heatproof bowl, break the chocolate into small pieces. This helps the chocolate to melt faster and more evenly.
2. Using the microwave method: microwave at 600W for 20-second intervals, stirring in between. When the chocolate is nearly fully melted, stop microwaving and continue to stir with a spoon. The heat from the bowl will melt the remaining bits of chocolate.
3. Using the stovetop a.k.a. "a double boiler": fill a saucepan with an inch (2 cm) of boiling water. Place the large heatproof bowl on top of the saucepan. The water should not touch the bottom of the bowl. Keep the water at a simmer over low heat. Continuously stir until the chocolate is fully melted.

Notes

• Scorching happens when some of the chocolate burns while being heated, and this is especially common when chocolate is melted in the microwave. To reduce the risk of scorching, keep the wattage low, stirring often, and stop microwaving when most of the chocolate is melted.
• Seizing is when melted chocolate comes in contact with moisture. When seized, chocolate will quickly become pasty and hard. Moisture can come from steam if the water is boiling too rapidly, or from adding a liquid to the melted chocolate, like coconut milk, whipping cream, or milk. Unfortunately, once the chocolate has seized there isn't really anything that can save it - the process needs to start again.
• Chocolate can develop a condensation gloss or cloudiness after it's been left in the fridge or freezer.

Storage

• Melted chocolate is best when used fairly soon after melting, as it'll harden as it cools to room temperature.