Here is how you can melt {or temper} chocolate:
My preference is to do it on the stove, it takes a little longer, but I feel I have more control.
In a microwave: Break up the chocolate, or use a knife to create thick shavings if you are using chunks of chocolate. Evenly distribute chocolate in a microwaveable dish.
Each microwave is different, so you may want to experiment with different times. To start, set the microwave to cook for 30 seconds, after 30 seconds take the chocolate out and stir it.
Continue this process until the chocolate is smooth and glossy.
It is important the chocolate not get scorched or burned. The microwave heats from the inside, out, so the chocolate may look like it is still solid on the outside, while the inside is actually melted and maybe on the verge of burning. Cooking for short periods and stirring frequently is the best way to make sure the chocolate doesn’t burn.
On the stove: It is very important that water or steam does not come in contact with the melting chocolate. Water will cause the chocolate to seize. If this happens, sadly, you just have to kiss it all goodbye and start over. There is no road to recovery!! But, follow these easy steps, splendid readers, and this shall not happen to you!
Fill the bottom vessel of a bain marie (or double boiler) with water to a level where it won’t spill out when you put the top vessel in place.
Heat the water to the point of boiling. Once it has boiled, reduce the heat so that the water maintains a low simmer.
Break the chocolate up into small pieces (or use a knife to create thick shavings if using a chunk of chocolate) and place it in the top vessel of the bain marie. Place the top vessel onto the lower vessel.
Do not put the lid on the pan – this may lead to condensation dripping into the chocolate and the dreaded seize!!
Watch the chocolate closely and stir it regularly until it is
smooth and glossy.
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