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collage of melted chocolate and chocolate desserts
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Melting Chocolate

This chocolate tutorial covers melting chocolate using a stove, microwave, or oven.
Prep Time5 minutes
Cook Time15 minutes
Course: Dessert
Cuisine: American
Author: Sophia Assunta

Equipment

  • Glass or heat proof bowl
  • Oven, Stove, or Microwave
  • Spatula or Spoon for stirring

Ingredients

  • Chocolate chopped into small pieces

Instructions

METHOD 1: STOVETOP DOUBLE BROILER

  • Set up a double broiler or a heavy bottom pot with about an inch of water over low to medium heat.
  • Then, place a heat proof bowl on top of the pot. Make sure the water doesn’t touch the bottom of the bowl or it can cause the chocolate to get grainy.
  • Place the chocolate in the bowl. Once the water is simmering the steam will heat the bowl enough to melt the chocolate but not burn or scorch it.
  • Gently stir the chocolate until melted.

METHOD 2: MICROWAVE

  • Add your chocolate to a microwave safe bowl and heat according to instruction on the package.
  • Typically, this is 1 minute at 50% power. Then continue heating and stirring for 15-30 second intervals until completely melted.

METHOD 3: OVEN

  • To use an oven, place the chocolate in an oven safe bowl.
  • If heating multiple colors at the same time, it helps to place the bowls of chocolate on a cookie sheet to easily move in and out of the oven.
  • Place in a pre-heated oven, on warm or the lowest oven setting. If your oven does't have a warm setting or starts at 250 ℉, preheat the oven and then turn it off when you put in the chocolate.
  • Heat until melted. I’ve found 12 oz of chocolate takes 15-30 minutes depending on the size of the chocolate pieces and the brand.

Notes

  • If you want a shinny, crisp chocolate be sure to temper the chocolate or use candy melts or chocolate wafers. You can read about tempering here.
  • If the chocolate is overheated it can seize up and get grainy, so it's important to heat the chocolate slowly and at low heat.
  • Water or liquid in the chocolate can also cause it to seize up so it's important that all bowls and utensils are completely dry.
  • If coloring white chocolate, be sure to use oil based candy colors food coloring. 
  • Ganache should be a 1 to 1 ratio or chocolate to cream for regular chocolate and 2 or 3 parts chocolate to 1 part cream for white chocolate.