Making desserts we use chocolate many different ways.  One of the basic tasks is melting it.  I use two different ways to melt chocolate.  Use whichever one you feel more confident with.

Some basics before we get started.

  • Chocolate should be chopped into small uniform pieces.
  • Be careful not to overheat the chocolate.  You can burn it if it gets over 115ºF/46ºC
  • Heating chocolate too hot can cause it to lose its temper.
  • The container you melt it in can effect how it heats.
  • When using the double boiler method, watch out for water vapor and droplets which can seize the chocolate.

How To Melt Chocolate – 2 Ways

 Double Boiler

A simple stove top method.  Place a saucepan on the stove with about an inch of water in it and bring to a boil then reduce to a simmer.   Add your chocolate pieces to a heat resistant bowl – metal or glass.  Place the bowl on the sauce pan and stir to melt the chocolate. Make sure you do not get any water in the chocolate.  If you are using a glass bowl, the glass can retain the heat and may overheat the chocolate.

 Microwave Oven

Melting chocolate in a microwave oven is quick and easy. Do not be deceived with chocolate, it likes to hold its shape even once hot enough to become liquid.  This is why you must stir and stir the chocolate. Remember, you do not want the chocolate to get much above 90ºF/32ºC,  And chocolate can burn above 115ºF/46ºC.

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