MELTING CHOCOLATE

Anyone who has had to melt chocolate knows it's so easy to mess up. The chocolate has to be hot enough to be completely melted and lump-free, but not too hot so that it burns. It must be completely dry because any water will make it seize and become gritty and hard to use. But once you know how how to properly melt chocolate, it is so easy! We've used everything we've learned to make an easy step-by-step tutorial so you'll never mess up melting chocolate ever again. Our favorite way to melt chocolate is in the microwave. While you can use a double boiler, we find it easier and more efficient to use a microwave. We've included steps on melting, tempering, and coloring chocolate. Tempering chocolate brings the chocolate to a stable temperature and keeps it smooth and glossy when it hardens.

Choosing The Right Bowl

Start by choosing a microwave-safe bowl to melt your chocolate in, preferably glass or ceramic. Make sure your bowl is clean and completely dry as any water will cause your chocolate to become grainy and hard to use.

Microwaving

Microwave in 30-second (dark chocolate) or 15-second (milk and white chocolate) intervals to prevent your chocolate from burning. Stir with a dry spoon or spatula in between each 15/30-second interval until all the chocolate is just about melted. Stop microwaving now so the chocolate doesn't burn and stir until all the chocolate is melted.

Tempering Your Chocolate

Leave out one tbsp of chocolate when melting. Add it in once the chocolate is melted and removed from heat. Stir it until everything melts. The chocolate added at the end will temper the warm chocolate to make it the right consistency and temperature to use.

Coloring Your Chocolate (optional)

Add in a few drops of an oil-based food coloring. Stir it in and continue stirring until the coloring is completely mixed in. Only add a few drops of coloring at a time to prevent over-coloring. Your chocolate is now ready to use.

TIPS

Use high quality chocolate.
Make sure your bowl, utensils, and everything that touches the chocolate is completely dry to prevent your chocolate from seizing.
Don't cover your bowl when melting.
Use the lowest heat you can when melting.
Fix seized chocolate by adding hot water and stirring.
Reheat hardened chocolate in 5 second increments.
Check out our Chocolate Covered Strawberries tutorial.