How to melt chocolate

Which chocolate is best for melting? 

Glistening, silky smooth melted chocolate is a possibility as long as you avoid varieties filled with vegetable oils and instead choose ones rich in cocoa butter, as the fat will make the chocolate melt effortlessly.  

For those who love deep, rich flavours, dark chocolate, consisting of at least 70% cocoa, is the perfect choice and will melt the quickest. Milk and white chocolate will deliver more sweetness, but because of their higher sugar content, they can burn more easily, so you need to be more careful.  

 

Ways to melt chocolate

Uncover the three simple ways you can melt chocolate at home, from the microwave to the stove or the oven. Mastering these techniques will also give you the perfect base for modelling chocolate, which can be shaped into creative, edible decorations. 

 

How to melt chocolate in a microwave 

Chocolate can burn quite quickly in the microwave, so just make sure to keep checking it regularly.  

1. Place broken pieces of chocolate in a microwave-safe bowl.  

2. Microwave in 20-second intervals. Checking and stirring the chocolate each time.  

3. Take it out of the microwave before it has fully melted and keep stirring; allow the residual heat to finish the job.  

 

How to melt chocolate on the stove (bain-marie)

To melt chocolate like the professionals, opt for the stove method, which offers the most control. You’ll also feel the closest to the chocolate, stirring and watching it transform right before your eyes. Just remember not to let any water touch your chocolate, as it will make it clumpy and grainy.  

1. Pour about 4cm of water into a medium saucepan, place it on the stove and bring it to a gentle simmer.  

2. Find a heatproof bowl that fits snugly on top of the saucepan, but make sure it doesn’t touch the water.  

3. Place broken pieces of chocolate into the bowl, stirring frequently. Leave it to melt for about 4-5 minutes.  

4. Carefully take the bowl of chocolate off the heat. Stir it and let it melt fully.   

 

How to melt chocolate in the oven 

If you’re hoping for glossy chocolate without any lumps, the oven method is actually the least complicated of them all and perfect for those who don’t feel so confident in their chef skills.  

1. Preheat your oven to 100°C.  

2. Cut up the chocolate into small, even pieces and place them into an oven-safe baking dish, without any baking paper on the bottom.  

3. Place the chocolate dish in the oven once it has reached a temperature of 100°C. Then, turn off the oven.  

4. Let the chocolate melt slowly in the oven for another 20-30 minutes. You can stir the chocolate carefully with a wooden or rubber spatula to make sure the heat spreads through evenly.  

5. When the chocolate has almost entirely melted, take it out of the oven. Do not leave it to melt completely, as it could burn or overheat. Since chocolate holds its shape very well, it needs to be physically stirred to melt smoothly and fully.  

6. Feel free to use your melted chocolate now, however you’d like. If it has begun to harden, simply place it back in the warm oven for a few minutes.  

 

What are common mistakes when melting chocolate? 

Luckily, even if you make mistakes when melting chocolate, it will still always taste delicious. The worst that will happen is that it can have a lumpy or grainy texture, but with a few simple tips, you can avoid that.  

• Heat the chocolate at low temperatures: slowly melting your chocolate is the secret, and taking it off the heat before it melts fully.  

• Don’t let water come into contact with the chocolate: just a few drops of water can completely ruin your melted chocolate. Go as far as making sure the bowls, spoons and spatulas you use are dry.  

• Fine quality chocolate is best: look for chocolate with a high percentage of cocoa butter.