The simplest and quickest way of melting chocolate is in the microwave. It’s ideal when you’re making something quickly like cornflake cakes or chocolate bark.
For recipes where the chocolate just needs to be melted and drizzled over or stirred into something else before baking, melting it in the microwave is quick, simple and convenient.
To get a shiny professional finish for more complex chocolate work – like making an Easter egg, for example – you’re best tempering the chocolate using a bain marie, marble slab and a digital thermometer. See our guide to what you need for chocolate work.
Pick the right bowl for the microwave
You must use a microwave-safe bowl, ideally borosilicate glass or a ceramic. Look for bowls marked as being microwave safe on the base or without any metallic designs. The process of melting chocolate involves stirring, so make sure you take the spoon out of the bowl each time before returning it to the microwave, especially if it’s a metal spoon.
The bowl will heat up quite a lot, so use an oven glove or tea towel to protect your hands when lifting it in and out.
Make sure the bowl you’re using is completely dry and clean. If there’s a little water or oil in the bowl, the chocolate could split and become grainy and unpleasant.
Stir every 20-30 seconds
Melting chocolate in the microwave isn’t totally without perils. As the heat from a microwave can be fairly fierce and starts from within, you must make sure that you pause cooking every 20 to 30 seconds to give it a stir – otherwise your chocolate could burn, and burnt chocolate has a terrible flavour.
Basic recipe for melting chocolate in the microwave
Coats around 26 marshmallows or drizzles over 12 biscuits.
- 50g milk chocolate
- 50g white chocolate
- your choice of marshmallows or biscuits
- Break or chop the milk chocolate into small pieces, ideally all very similar in size, then put them in a microwave-safe bowl.
- Do the same with the white chocolate, putting it in a separate microwave-safe bowl.
- If your microwave has multiple heat settings, switch to ‘low’ or ‘defrost’.
- Microwave the milk chocolate for 30 seconds (or 20 seconds if at a high temperature) then take the bowl out and give it a stir.
- Place the bowl back in the microwave and repeat the process of cooking for 30 seconds, stopping, stirring and returning to the microwave until the chocolate has melted.
- If there are one or two lumps that still have not melted, keep stirring it outside the microwave to melt the last few pieces in the residual heat of the bowl.
- Once the chocolate has melted, leave it to cool for a minute or two before using, because microwaved food continues to cook for a little while afterwards.
- Repeat this method with the white chocolate. Use the melted chocolate to dip and coat marshmallows, to drizzle over biscuits or use in your recipes.
Top 5 melted chocolate recipes
We all know a few diehard chocolate fans – make them one of these hot choc stirrers as a gift and they’ll never want to use powdered cocoa again.
Everyone will love these beautiful biscuits and they make an impressive homemade gift. Dip them in chocolate and sprinkles to finish.
Need ideas for a coffee morning or afternoon tea? These bars from Canada are so moreish, with a crunchy biscuit base, custard layer and chocolate topping.
This adaptable chocolate bark is chock-full with Easter goodies. Top with any treats you fancy and break into shards to make a great homemade gift.
Good Food reader Eve Scott shares this easy, foolproof recipe for chocolate sponge cake, perfect for a birthday, afternoon tea or weekend treat.
Find out more about how to melt chocolate.
What is your favourite recipe using melted chocolate? Leave a comment below.
The process of melting chocolate can be temperamental. Follow this technique to learn how to melt chocolate in the microwave without burning or seizing it.В Pin it for Later В»
Microwave Melted Chocolate Overview
- Skill Level: Beginner
Melting chocolate is a skill that seems like a no-brainer, however it can actually present some big issues. Chocolate burns easily and it can also seize up, meaning it turns into a thick gritty paste, if it gets too hot or if water is introduced.
I find that melting chocolate in the microwave is the easiest method for melting chocolate that will be used in a batter or for a sauce or frosting. Melted chocolate using this method can be used for coating cookies or strawberries, however the chocolate will not be tempered meaning that it will not dry to a shiny finish.
How to Melt Chocolate in the Microwave
STEP 1: CUT THE CHOCOLATE INTO SMALL UNIFORM PIECES
The process of melting chocolate in the microwave will work the best when the chocolate is cut into small and fairly uniform pieces. Chocolate chips work well for this but bars can also be cut down to be melted.
STEP 2: HEAT IN SHORT BURSTS, STIRRING IN BETWEEN
Because the microwave heats things very quickly and chocolate burns easily, you want to heat the chocolate in short bursts. I suggest setting the cook time to 2 minutes and staying right beside the microwave. Stop it about every 15-20 seconds and stir the chocolate using a rubber spatula so you can scrape down the sides.
At first, the stirring will seem unnecessary because the chocolate will not be melted yet, but this will help evenly distribute the heat. And after each short burst of heating, the chocolate will start to become more and more melted.
STEP 3: STOP HEATING BEFORE THE CHOCOLATE IS COMPLETELY MELTED
You want to stop the heating process BEFORE the chocolate is completely melted. When it is almost completely liquid with just a few small solid pieces remaining, take it out and continue stirring. The residual heat from the melted chocolate will continue melting the rest of it.
The total time needed to melt your chocolate in the microwave is highly dependent on the amount you put in and the kind of microwave you are using. It will likely take anywhere from 1 to 2 minutes.
Posted by Chocolatier Jason Vishnefske on 21st Jan 2019
For at home chocolate making, small chocolate production or even when testing a batch of chocolate, melting in the microwave is the best way and smartest way to get things done quickly. When guests stop by for dinner you can whip up a chocolate fondue dessert or chocolate candy in minutes by using the microwave. The key to successful chocolate production when using a microwave is to ensure you don’t burn the cocoa butter in the chocolate. Raw cocoa butter burns at 120F so this is the key temperature to not exceed. The type of bowl is key also. Glass bowls can heat unevenly and hold heat. So even if the chocolate never reaches a high temperature, it is possible the glass bowl will get too hot and burn the chocolate through heat transfer.
Microwave Chocolate Melting Steps
1) Place chocolate in a plastic microwave safe bowl.
2) Microwave at 50% power setting.
3) Stop microwave and stir chocolate every 15 seconds.
4) When most of the chocolate is melted (about 80% by volume) remove the bowl from microwave.
5) Continue stirring chocolate once removed from the microwave till all pieces are melted and mixed. If done properly you will have tempered the chocolate and the working temperature is 87-89F.
Understanding How To Melt Chocolate In a Microwave Allows for Fast Dessert Creation.
These are chocolate mendiants below in the photo: small spooned melted chocolate drops topped with fruits and nuts. Drop these chocolates onto wax paper and place in freezer for fast set up. Serve as a surprise to guests.
Microwave Chocolate Melting:
Here’s how to melt chocolate in a microwave: the ideal method for easy treats and chocolate dipped goodies!
Need to melt chocolate for an easy treat or chocolate dipped strawberries? Some recipes require tempered chocolate, which involves a food thermometer and double boiler. But if you’re making an easy treat, guess what? You can simply melt chocolate in a microwave! It takes 1 ½ minutes, and makes perfect chocolate for dipping or using in baked recipes. Chocolate can be temperamental (excuse the pun!) but this method could not be simpler.
When to melt chocolate in a microwave
The microwave is not always the best tool for the job when it comes to chocolate. (Just like a microwave sweet potato.) But it’s great for a quick way to melt chocolate for easy treats! This method works to melt chocolate chips or a chopped chocolate bar. Here’s when to microwave chocolate:
- Dipping chocolate for chocolate covered strawberries, chocolate bananas, chocolate almonds, pretzels, and more
- Melted chocolate for a batter, like brownies, cookies, and so forth
- Chocolate coating on simple treats like bars, brownies, etc
When not to melt chocolate in a microwave? Tempered chocolate is required for candy-like treats: it gives a snappy texture and shiny finish to the chocolate. Don’t microwave chocolate chocolate for chocolate bark, peanut butter cups, and other candies.
Read this first! Things to avoid with chocolate
Melting chocolate can be tricky. There are two things that you have to be careful with when you’re microwaving chocolate:
- Don’t let any water touch the chocolate or it will seize. That means your glass measuring cup or bowl must be 100% dry before placing the chocolate chips inside. (Trust us: we know from experience!)
- Don’t overheat the chocolate! Scorched chocolate also seizes up and can become grainy. When you’re microwaving chocolate, it’s easy to get it too hot. So you’ll need to be very careful when you’re microwaving.
How to melt chocolate in a microwave
Did you read the section above? OK, you may proceed. Here are the basic steps for how to melt chocolate in a microwave (or skip to the recipe below!):
- If you’re using a chocolate bar, chop it into uniform small pieces.
- Place the chocolate into a dry glass measuring cup, or a small glass cup or bowl. Make sure it’s fully dry or the chocolate can seize up.
- Microwave on High for 30 seconds, then stir. Cook in two more 30-second bursts, stirring after each. At this point it should be mostly melted with a few chunks: keep stirring until all the chocolate chunks disappear and the chocolate is perfectly smooth.
- Use in recipes as desired, or for chocolate dipped strawberries!
What if it doesn’t fully melt after 1 ½ minutes? Keep stirring. If you must, you can try another 10 second burst and stir again. But remember, you’ll want to avoid getting the chocolate too hot or can become clumpy and grainy.
Best chocolate for melting
You can use chocolate chips or a chopped chocolate bar for melting. We like semi-sweet chocolate for dipping things like strawberries, bananas, and pretzels. Regular chocolate chips, melting wafers, or baking chips all work, and the larger melting wafers or baking chips make perfectly melted chocolate.
Use a high quality brand chocolate chips like Guittard or Ghirardelli if you can. Our favorite for chocolate dipped strawberries is Guittard Semi Sweet Chocolate Baking Chips.
More chocolate recipes
Are you a choco-holic? Here are a few more chocolate desserts you’ll love:
Not sure how to melt chocolate in the microwave? Here’s the absolute easiest way in just three simple steps!
Calling all chocolate lovers.
Isn’t it wonderful how chocolate can take on so many forms in so many different delicious desserts? Finding its way into so many of our favorite recipes.
It dazzles its way from cookies to cakes and even perfectly compliments fruit. Yet handling it in the kitchen is not so smooth. One wrong move, and you’ve got a burnt nightmare.
Knowing how to melt chocolate properly is an essential skill for bakers.
Whether you melt vegan or dark chocolate, the methods are the same. You can melt chocolate in a double boiler, a saucepan, and even a slow cooker.
But, sometimes you want quick results without dirtying too many dishes. I’m going to share the quick-and-easy way to melt chocolate.
How to Melt Chocolate in the Microwave
1. Chop the chocolate into small pieces and put the pieces into a dry container. You can also use chocolate chips. Use a measuring cup or any other microwave-safe dish.
2. Microwave the chocolate for an initial 30 seconds. (The initial time may vary depending on how much chocolate you melt.) Remove from the microwave and whisk/stir.
3. Continue to microwave the chocolate in 15-second bursts, whisking/stirring in-between each time. Repeat until the chocolate is fully melted and smooth. Do not allow the chocolate to boil or burn.
When melting chocolate in the microwave, a few things can go wrong.
- Overheating can cause the chocolate to seize or separate. To avoid this, don’t skip pausing the microwave to stir.
- Monitor the chocolate closely and always stir to ensure an even melt. Sometimes you won’t know if the chocolate is melted until you give it a good stir, so don’t rely too heavily on the microwave to do all the melting.
- Do not leave the microwave unattended while melting chocolate. It’s easy for chocolate to burn or boil if left in the microwave too long, even just a little bit.
Tips for the Perfect Melt
Make sure the container used for microwaving is completely dry. Ensure any stirring utensils are also dry.
Water is the enemy when melting chocolate. Even a tiny amount of water in the chocolate mixture will create grainy clumps.
If you are not using chips, make sure you chop up the chocolate into small enough pieces to ensure the chocolate melts evenly. If the chocolate is in big chunks, this could result in burnt bits.
There you have it, a simple 3 step way to melt your vegan chocolate! Looking for a snazzy recipe to test out these chocolate melting tips?
Just imagine the rich, dark, smooth chocolate syrup you saw running to the base of your favorite dessert. I know you’re wondering how in the world can chocolate look, taste, and smell so heavenly. There’s no need to fear because I’m here to share my “7 Steps to Melted Chocolate Success”.
Guess what? This can be done quite easily at home in your microwave.
When you hear chocolate you think of elegance, class, and sophistication. It is quite a sexy food as some associate it with romance and more. This may be due to the fact that it can be used in almost any of your favorite dishes while giving them an elaborate finishing look. It can be used as a dip, mocha, or even to add some excitement!
In this article, prepare to embark on a chocolate-filled journey. Here I will spill (Yes, literally!) all you need to know to get the chocolate of your dreams simply by melting it in your microwave.
Can you microwave chocolate?
MOST DEFINITELY! Chocolate can be melted in a microwave despite the fact that some people prefer to heat it on a stove. Yes, many people have tried this process and failed because their chocolate became hard as candy.
However, using a microwave is the preferred method of many. This may be so because:
- It is quick and easy and saves you energy.
- It melts the chocolate by weight and eliminates excess water vapor.
- The structure of a microwave allows for even heat distribution.
Even though the steps are easy to follow and it is possible to melt chocolate in a microwave, it is important that you follow each step. Or you’ll just end up with chocolate-type Jolly Ranchers.
Is It Bad to Melt Dark Chocolate In The Microwave?
It’s not bad to microwave dark chocolate in a microwave but if done incorrectly, the chocolate can burn.
Microwaving at high temperature allows the chocolate to melt evenly, but you must stir occasionally to get the perfect, silky texture that you’re looking for.
When microwaving, pause every 20 to 30 seconds and stir your dark chocolate using a wooden utensil. This will allow you to check the progress of the melting chocolate, and to ensure that parts of it don’t burn.
Microwaves tend to heat things unevenly and your dark chocolate is not exempt from this. Despite these possibilities, it isn’t bad to microwave dark chocolate and it is in fact one of the best methods of doing so.
What is the best chocolate for melting in a microwave?
My recommendation would be any high-quality, dark semisweet or bittersweet chocolate.
These melt faster and in turn are glossy and have a good viscosity once melted. Chocolate with good quality and no less than 70% cocoa content base will leave you with a darker richer flavor. In the end, it all depends on what you want or prefer. Whether you’re planning to pour all the richness on your cornflakes or use it as a dip, it’s all up to you.
How long is too long for melting chocolate?
Did you know that even after removing the chocolate from the microwave it continues to melt?
I know right! That’s so cool BUT it makes it even easier for the chocolate to be burnt if it spends too long in the microwave. The best way is to microwave in 20 second intervals, stirring after each, until fully smooth. If you microwave the chocolate until it is completely melted you risk the chocolate being burnt. See, I told you I would spill some secrets. There’s more so don’t stop reading here.
What temperature does dark chocolate melt?
Have you ever held chocolate in your hand for a while and realized that it starts to melt? Well, that is because chocolate has a lower melting point than us humans. Phew! No wonder it’s so silky smooth if melted correctly.
In a general context, most chocolate will melt between 104 and 113 degrees Fahrenheit. Be careful as to not let it exceed 115 degrees Fahrenheit.
For dark chocolate in particular, it melts between 120 degrees Fahrenheit to 130 degrees Fahrenheit.
Here’s a fun fact about dark chocolate: if you buy some and then put it in the refrigerator for some time, once it’s removed, it will immediately begin to melt at room temperature.
The crazy part is that, if you take that same slab of dark chocolate and store it at room temperature, it will not melt at that temperature. This phenomenon occurs due to what is known as sugar bloom.
Sugar bloom is what happens when you place chocolate in a refrigerator and it separates from the mixture due to the moist environment of the fridge. When this happens, you will start to notice a thin white film over the chocolate.
This change in the chemistry of the chocolate will lower the melting point, causing it to melt quickly when taken out of the fridge.
How to prepare chocolate for melting in the microwave
Like any good thing, one has to prepare or all will end in failure. These are some easy steps to prepare your chocolate for melting. Not to worry, you’re almost at the good part!
One way to avoid lumps in your chocolate is to break them into small pieces.
Simply break your chocolate bar into small pieces by using your hand or a knife. I personally prefer to use my hands and massage my chocolate J
Always remember to never add water to your chocolate when melting. This will make your chocolate lumpy and unmanageable. If you wish to add another liquid (maybe heavy cream) do so before the chocolate is melted. If you do not have another liquid, that’s okay! This step is optional.
7 Steps to Melted Chocolate Success!
Here we are at the best part – dessert! Just kidding, but we are at the best part. Remember to follow these instructions step by step for success:
- Break the chocolate into small pieces and place it into a microwave-friendly bowl.
- Pour the melted liquid on your chocolate. This helps the chocolate to melt more evenly and distribute into the liquid. (Optional)
- Let it heat for 20-30 seconds.
- Remove the container from the microwave and mix the contents well with a spatula. (Don’t forget to show the chocolate some love)
- At this stage, it should be smooth and shiny.
- To get the best results you need to heat the chocolate at least 3 times at 20-second intervals.
- As mentioned earlier, do not melt the chocolate until it looks fully melted in the microwave.
How to properly store chocolate after melting
Now that we’ve successfully melted a nice batch of chocolate you may have some leftovers. Oh no! What will you do? No worries, chocolate is quite easy to store .
All you need is an airtight container. After the chocolate has cooled, place it into the fridge and it will serve you for up to 3 months! Just remember to reheat it properly the next time you need it using the “7 Steps to Chocolate Melting Success” method. There’s no way you can fail using this simple and efficient method.
How to Melt Chocolate in the Microwave: Conclusion
Chocolate-filled desserts are the 4 th most popular in the world. The flexibility and denotation of chocolate is breathtaking and is a very common flavor (apart from its sister vanilla).
Whether you’d like to have your chocolate frozen, blended, baked, or as I prefer melted, just add a little sweetness in your life. Now that you know how to properly melt chocolate at home, you can always enjoy your homemade recipes and transform your kitchen into somewhere filled with love (and chocolate).
- Chocolate can be melted in the microwave or on the stovetop.
- Use chopped chocolate or chocolate chips for best results when melting chocolate.
- Avoid overheating or getting water into your melted chocolate to keep it from seizing.
Melted chocolate serves a variety of purposes, whether it’s used to make candies, as a topping for fruit, for fondue, or added to frosting for a cake. But before you get started on melting chocolate chips or chopped chocolate, it’s important to know the best methods first.
Melting chocolate is a gentle process, whether you’re working with milk chocolate, white chocolate, or dark chocolate. “Chocolate can burn, and if it burns, it’s ruined,” says Jürgen David, director of pastry research and development at the Institute of Culinary Education. Chocolate also has the potential to seize while melting, changing its structure.
To avoid any pitfalls, read on for expert tips and tricks on how to melt chocolate properly.
How to melt chocolate in the microwave
Using the microwave is the quickest method for melting chocolate. Both chopped chocolate and chocolate chips can be melted in the microwave, but be sure the chocolate chips you’re using are good quality. Choose chocolate chips with a higher amount of cocoa butter, rather than sugar as the first ingredient. “Some chocolate chips might not be very fluid because their cocoa butter content is often lower,” notes David.
The microwave method is particularly helpful for small, disc-shaped candy melts typically used for cake pops and dipped pretzels as well.
1. Chop your chocolate. Place a bar of chocolate on a cutting board and chop it into small pieces with a sharp knife. If you’re using chocolate chips, measure out the amount needed.
2. Choose a heat-safe bowl. Put the chopped chocolate or chocolate chips in a microwave-safe bowl. Check the bottom of the bowl for a notation to specify if the bowl can be used in the microwave.
3. Start the microwave. Microwave the chocolate for 20 seconds on the low power setting.
4. Stir the chocolate. Remove the chocolate from the microwave and stir it with a rubber spatula, which will help to scrape the chocolate away from the sides of the bowl. If you don’t have a rubber spatula, use a heat-safe spoon.
5. Continue heating the chocolate in intervals. Put the chocolate back in the microwave. Continue to microwave it, 20 seconds at a time, stirring between each heating. David says the amount of time needed will vary depending on the strength of the microwave.
6. Stir the chocolate until smooth. Once most of the pieces are melted, remove the bowl from the microwave and stir until all of the chocolate is melted. According to David, this will help to keep the chocolate from getting too hot.
Quick tip: Don’t let leftover melted chocolate go to waste. Melted chocolate can be smoothed onto a baking sheet lined with parchment paper and put in the fridge to harden. Once hardened, break it up into chunks and store it in a zip tight bag to use for a future baking recipe that doesn’t need tempered chocolate, or for snacking.
How to melt chocolate on the stove
Chocolate melts easily on the stove, and David notes that it requires less babysitting than using the microwave.
The key to melting chocolate on the stovetop is to use the bain-marie method, also known as a double boiler. This setup requires a heatproof bowl and a pot that fit together. It’s key that the bottom of the bowl doesn’t touch the liquid to avoid scorching.
This method works for melting both chopped chocolate and chocolate chips, and is also particularly helpful if you need to keep the chocolate warm and smooth while working with it.
1. Prepare the chocolate. Finely chop the chocolate if you’re using a bar. Measure out the amount of chocolate chips needed.
2. Set up the bain-marie. Find a medium-sized pot and a heatproof bowl that fits snugly on top. A stainless steel chocolate melting insert will work as well.
3. Heat the water. Add water to the pot. Be sure not to add too much. It’s important that the water doesn’t reach the bottom of the bowl. Place the pot on the stovetop on low heat, and place the bowl on top.
4. Melt the chocolate until smooth. Put the chopped chocolate or chocolate chips in the bowl. As the chocolate melts, stir it every few minutes until fully melted.
5. Keep it warm. If needed, the melted chocolate can be left in the bowl, with the stovetop temperature on low, while you work with it.
Quick tip: If you’re using melted chocolate to make chocolates or confections, it should be tempered for a glossy, smooth finish and good snap. Check out our guide for detailed instructions on how to temper chocolate.
Key tips for melting chocolate
Always chop the chocolate. Chocolate will melt better if it’s in small pieces, about the size of an almond. If you’re using a bar of chocolate, chop it with a sharp knife before starting the melting process. David also suggests breaking the bar into chunks and pulsing it in a food processor a few times.
Be mindful of water. Water and chocolate don’t mix. Any amount of moisture, whether it’s water droplets or steam, can cause chocolate to seize. Be sure not to get any water into the melted chocolate for best results.
Keep the temperature low. Melting chocolate on low will prevent burning. “Dark chocolate can be taken to higher numbers, up to 120 degrees Fahrenheit,” says David. White and milk chocolate require lower temperatures to maintain flavor and texture. Keep the stovetop or microwave on low heat to avoid scorching the chocolate. David suggests using an infrared or probe thermometer, if possible. “Avoid candy thermometers as they will most likely not read the lower temperatures since they are made for high temperature cooking,” he says.
Use heatproof materials. Whether melting chocolate in the microwave or the bain-marie method, be sure to use heatproof materials such as metal or silicone. This will help to avoid any accidental damage to your equipment.
Don’t add cold ingredients. Introducing cold liquids can also cause the melted chocolate to seize. If you need to add butter for a specific recipe, be sure it’s softened to room temperature.
Melting chocolate can be achieved in a few simple steps, whether you choose to use the microwave or set up a double boiler on the stovetop. It’s important to always start with smaller pieces such as chopped chocolate or chocolate chips for an even melt. Using a thermometer and melting chocolate slowly at a lower temperature will achieve the best results.
Sharing is caring!
Do you know how to melt chocolate chips in the microwave without using fancy equipment? For more information, review the ultimate guide to melt chocolate in the microwave so that you apply the correct method for the different types.
From holiday cookies to cakes and brownies, there are so many things you can make with melted chocolate chips. But, can you melt chocolate chips in the microwave?
In order to melt chocolate chips in the microwave without clumping or burning, use microwave-bowl and heat-proof spatula. Microwave chocolate chips for 15 seconds on high and remove to stir. Repeat with 5 to 10 second increments until most of the chips are melted.
Chocolate chips are ideal for melting in microwave because they are already portioned into small uniform pieces so they will melt evenly. The trick is to keep ⅓ of chips aside, and then stir them in after the rest of the chocolate has melted.
You will inevitably come across both morsels and chips to decide which one you need to use for melting and baking. They look the same, but what is the difference between morsels and chocolate chips?
Are chocolate morsels the same as chocolate chips?
You may be initially confused when walking down the baking section in the grocery store because both products look nearly identical!
Chocolate chips and morsels are the same product with a different name. To be more specific, Nestle took the name morsels and Hershey and Ghirardelli went with the title of chips.
The small chunks of sweetened chocolate are a great addition cookies, brownies, and many more. In fact, the chocolate chip cookie was originally invented using semi-sweet chocolate shaved or chipped from a bar of chocolate.
What is the best way to melt chocolate chips in the microwave?
In order to successfully melt chocolate chips in the microwave, you need microwave-safe tools, medium power setting, and correct timing to accomplish the task successfully.
From double boiler to stove top, there are many methods to melt chocolate chips. However, the microwave is a mess-free and fast way to get the task done.
Transfer the chocolate chips to a clear glass bowl that is microwave-safe. Nuke for 15 second intervals on medium power level. Stir the chocolate chips and continue with 5-10 second durations until the chocolate looks shiny on the surface and the stirred chips become totally smooth.
However, all chocolate chips don’t take the same amount of time. So, how much time does it take to melt chocolate chips in the microwave?
How long does it take to melt chocolate chips in the microwave?
The general rule of thumb to melt chocolate chips in the microwave is heat for 15 seconds, stir and repeat. Nuke for 3 (15-second intervals) and stir in between each increment of time.
Chocolate chips continue to melt once you take the bowl out from the microwave. If you microwave the chocolate chips until it looks completely melted, you will risk burning them with carryover cooking.
Use the general guide to start the melting process, but depending on how much you are melting can lengthen or shorten the amount of time. For 1 ounce of chocolate you’ll need at least 30 seconds. 90 seconds for 8 ounces, and 3 minutes for a pound of chocolate chips.
Why won’t my chocolate chips melt?
Even though you follow the recipe, sometimes the chocolate chips just don’t melt. So, what is causing the chocolate chips to seize up?
Chocolate chips tend to have a lower amount of cocoa butter, which makes them more resistant to heat. Baking chocolate generally has a higher cocoa butter content, so they melt easier.
Most chocolate chips for baking melts pretty well. But for example for cookies, the cookie dough can firm up around the chocolate chips so they retain the shape when baked.
How do you melt chocolate chips in the microwave without burning it?
When melting chocolate chips in the microwave, it is possible to catch fire because chocolate or cocoa butter is highly flammable. Since cocoa powder contains 10 to 20% fat, it is very sensitive to heat. In general, lighter color chocolate burns easier.
When you heat chocolate, the cocoa butter crystals melt and the chocolate becomes fluid. But if the chocolate becomes too hot, the chocolate starts burning around the bottom and top edges.
In order to prevent chocolate chips from burning, take the melted chocolate chips away from the heat just before fully melted when the top layer becomes shinny. Keep stirring until all of the chips completely melt and become totally smooth.
In addition, it’s extremely important to use a dry bowl and utensils to stir with. Any water on the surface can cause the chocolate to seize up or turn hard and grainy.
At what temperature do chocolate chips melts?
The melting point of chocolate is between 86 degrees Fahrenheit and 90 degrees Fahrenheit. The melting point of chocolate chips is determined by the amount of cocoa butter and what additives are mixed in.
Baking chocolate chips melt best at a temperature between 104 and 115 degrees Fahrenheit. However, the melting process actually starts around 90 degrees Fahrenheit when the cocoa butter in the chips begins to melt.
Chocolate chips comes in four different types: dark, semi sweet, milk, and white chocolate. They all have a different melting temperature.
The dark and semi-sweet chocolate chips melt at 115 degrees Fahrenheit, while milk or white chocolate chips melt best at 110 degrees Fahrenheit.
Things to know before melting chocolate chips in the microwave
Melting chocolate chips are one of must-know cooking skills for many baking recipes. Using a microwave to melt chocolate chips is quick and easy way to get the job done.
Avoid burning or seizing the chocolate by understanding these tips before melting chocolate chips in the microwave:
- Stir the chocolate chips frequently with a heat resistant rubber spatula.
- Set the microwave on medium heat power and nuke for 15 second intervals. Chocolate chips are very delicate and can become lumpy or grainy when overheated.
- Do not use a wooden spoon to stir chocolate chips. Wooden spoons are porous, so they retains flavors and odors that may affect the taste of the chocolate.
- If your microwave doesn’t have a rotating function, make sure to manually rotate the bowl after each interval of time.
- If the chocolate chips get overheated, immediately pour them into a cool bowl. Add unmelted chocolate chips and stir to prevent the melted chocolate from crystalizing and seizing up.
Whether you’re making chocolate covered strawberries or chocolate truffles, melting chocolate chips in the microwave is a time-saver. Use microwave-safe bowl, set on 50% power level and nuke for 10 to 15 seconds intervals to perfectly melt the chocolate.
Temper isn’t just a phrase you toss around at toddlers who are mid-tantrum. Temper also refers to the state of a chocolate product. You’ll know chocolate is in temper when you see the pretty shine and distinct snap of a good chocolate bar. You’ll know chocolate isn’t in temper when you see a white, cloudy film on top of your bar. That film is called bloom, and in the world of chocolate, bloom is bad.
Eating healthy should still be delicious.
To keep melted chocolate in temper so that when it cools it will once again become snappy and solid at room temperature, the first rule is to not exceed about 90°F while it’s melting. Exceeding 90°F melts out specific crystals found in chocolate that create snappy solid chocolate.
How to melt chocolate in a microwave: The easiest way to control the temperature of the melting chocolate is to use the microwave oven at 20% power. Melting the chocolate in short bursts of 20% power keeps the temperature below 90°F and the chocolate in temper.
To melt chocolate and keep it in temper, follow these simple steps.
– Place finely chopped chocolate in a microwave safe bowl. – Microwave at 20% power for 15 seconds; remove the bowl from the microwave and stir. The first couple of times you heat and then stir it, the chopped chocolate will still be pretty solid, but it is important to stir after every burst of power to keep the heat evenly distributed throughout the chocolate. – Repeat process until most of the chocolate has melted and is smooth. – Let it stand for a minute or two, stirring occasionally, until all of the chocolate melts and it’s silky-smooth.
The next rule: use the best quality chocolate you can afford. And please avoid using baking chips.
So you need some melted chocolate for a recipe, or just fur dipping strawberries in. Great. Time to bust out a double boiler or other contraption, right? Nope. I’m going to show you how to melt chocolate in a microwave step-by-step. It’s not the best method for making candies, but it’s great if all you need is some ooey-gooey melted chocolate.
Put some chocolate in a microwave-safe bowl or cup. What you see here is about 1 cup of semi-sweet chocolate chips. You can use more, or less depending on your recipe, the steps are the same, but times will vary. Pop that bowl into your (very clean) microwave and put it on high for about 30 seconds:
Give your chocolate a little stir. You should notice that some of it is already melted. Don’t assume by looking at it that nothing has happened. Chocolate can retain its shape even if it has already become molten. Set the spoon aside, (No metal in the microwave, kiddies!)
Nuke your chocolate again, this time for 20 seconds, then pop it out and stir. Repeat this step, moving to 10 seconds, then 5 seconds, until you’ve got smooth, liquid chocolate. It’s much better to go slow here than it is to rush, as if you burn the chocolate, it’s all over. You just want to get it silky and smooth.
Just kidding. There is no step four. Once you’ve got chocolate that will pour back off your spoon, you’re done.
And now you know exactly how to melt chocolate in the microwave!
Now go dip something or add that chocolate to your brownie recipe, cake recipe or ganache. It’s all up to you now!
More ways to melt chocolate:
- How to make a double boiler, from Nicole at Baking Bites
- Melting Chocolate in a Crock Pot, From Mavis at One Hundred Dollars a Month
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Thursday, March 15, 2012
How to Melt Chocolate In the Microwave – A Tutorial
Chocolat – French for Chocolate. I adored chocolate from a young age when I had to sneak in the cupboard to find where my mother had hidden the Nestle’s Chocolate Chips. Having read about the famous chocolat shoppes in Paris, when I finally got there I was determined to try a chocolate from every Paris shoppe. I invite you to share my adventures in creating, in travel, and in life.
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Such good tips, Jacqueline. I was at a church meeting last night and the woman demonstrating cake pops scorched her chocolate in the slow cooker. I melt mine in the microwave too and I agree it’s the way to go.
We’re in agreement here. Your tutorial reminded me of Paula Deen’s Low Country Cookies. Have you ever made them? Oh my word. so delicious. and I add melted chocolate to the recipe, which takes the whole thing over the top! Cherry akay
Terrific tip sweet Jacqueline! Thanks for the tutorial and I am going to make cookies from my baking book and do this, as it never came out well before. Just notice Cherry Kay talking about PD’s cookies, great, I’ll try that too with your melted chocolate. Just dropped by from TT. Have a terrific weekend.
Oh oh, I melt mine in a bowl over boiling water lots of times.
I have microwaved it too, but I now get the point of stirring even if it still looks solid. Should I be using squares? My usual thing to melt is chocolate chips for dipping strawberries etc.
Thanks Jacqueline, I enjoyed this post.
good stuff J! I always use the microwave and am so glad to hear that that is the best way, anne
I melt chocolate in the microwave all the time. I used to do it over a double boiler. I love your Easter Parade slideshow. xo
Thanks for the great tips, anything to help me use more chocolate is a good thing:@)
No, you don’t need to use squares, I was just using them for the recipe I was doing. Chips or chunks, it all works the same! I will add that to the instructions.
It happens so often. We turn microwave at the highest heat to just reheat our food, and go away to finish something else. When you come back the food is overheated or overcooked.
This happens mostly due to how microwave works when heating food.
For example, dark chocolate is heated unevenly, even if just for a few minutes . As most dark chocolates have cocoa butter, butter will heat faster than the other ingredients. The outcome is a chocolate burnt on edges and top and we get the best only from just a few sizes melted under the burnt ones. But the taste of chocolate burnt spreads all over the chocolate pieces.
Here you will find a simple but effective way to melt dark or milk chocolate in the microwave without burning. As lots of healthy cakes and desserts require chocolate melted, including the flourless cake Insanely easy almond flour chocolate cake, it is really handy to learn how to melt chocolate in a fast way without burning it.
So, what is the secret to melt chocolate in microwave without burning?
There is no secret really. There are just a few hints.
First, you have to break dark chocolate bar in equal-size pieces.
Second, microwave it in two phases, at the lowest heat.
The lowest heat level depends on the model of your microwave. In my case, I have a super old microwave model. The right level of heat in my model is placed under Defrost and it is called Low.
Step-by-step tutorial about how to easily melt chocolate in the microwave to avoid burning. No need to use a double boiler on the stove!
*This post contains some affiliate links that as an Amazon Associate pay me a small commission at no additional cost to you. Thanks for helping keep me in flour and sugar. See my disclosure policy here.
Ok, all, this is the time of year when even those of us who never bake a thing feel the need to be Julia Child in the kitchen for the holidays. Or if you are like me, it’s the time of year I crack out recipes I only make during the holiday season and can’t remember how the heck that recipe is supposed to go. So I burn a couple pans of fudge and make some soggy peanut brittle trying to remember.
So we are going back to the basics for a few things. I realized in many of my recipes that require melting chocolate, I tell you to follow the directions on the back of the package and leave it at that. But then I watched someone who totally should have know better shove a bowl of chocolate in the microwave for 2 minutes straight and wonder why it was burned. And let me tell you what, you have not smelled stink until you have burned chocolate in your microwave.
This tutorial is about melting candy coating chocolate. Like candy melts, chocolate chips, and the almond bark you see in stores this time of year. NOT chocolate bars which need to be tempered. We are not there yet. I am not there yet. These are all chocolate products that contain shortening so they do not require tempering.
I like to use candy melts when dipping, they dry quick and hard, unlike chocolate chips. Chocolate chips will dry but remain sticky and melty to the touch.
How To Melt Chocolate In The Microwave
Dump candy melts in a heat proof bowl. I think candy melts are a little on the thick side so I add in a teaspoon of shortening for each package of candy melts. The shortening thins out the chocolate making it easier to dip. Don’t be squeamish about the shortening, we’re talking candy melts here, they are already over processed and unhealthy beyond control. Don’t eat them every day. (I have noticed that when I use the Ghiradelli brand melting chocolate that I don’t need to thin it out with shortening).
- Put bowl in the microwave and microwave for 30 seconds. NO LONGER!
- Get the bowl out and stir. It won’t look like anything happened and you will be tempted to go longer next time because you find this process tedious. DON’T DO IT!
- Put the bowl back in the microwave and microwave for another 30 seconds. Get the bowl out and stir again.
- Keep doing this until the chocolate is melted. There will be a point when it is almost melted, just a few little lumps. Try and stir it smooth at this point. I have noticed with the candy melts it is possible to over heat it and then the chocolate gets streaky as it dries.
- You’re ready to dip!
How do you thin chocolate for dipping?
I like to use shortening or coconut oil. Both melt quickly in the microwave but are a solid at room temperature. So they will melt but cool solid, which is what you want for your dipping chocolate. Use 1 teaspoon shortening or coconut oil per package of melting chocolate. I use the same amount if I’m melting chocolate chips. Some people like to use butter to thin their chocolate, I don’t because butter is still 20% water and I don’t want my chocolate to seize.
Can I add milk to melted chocolate to thin it out?
No. Use an shortening or coconut oil. Water (and milk is mostly water) will seize your chocolate. We sometimes add heavy cream to melting chocolate to make ganache, which is wonderful, but soft and won’t coat your candies.
Why did my chocolate go hard when melting?
There are a couple of possibilities:
- It’s burned-if you put it in the microwave for too long without stirring, the chocolate can burn. Burned chocolate gets hard. It also stinks. You can’t really save burned chocolate.
- It seized-usually chocolate seizes when it comes into contact with water. If this happens, add in a little more chocolate or a teaspoon of shortening and try microwaving it again for 10 more seconds and stirring.
Melting chocolate is a basic skill that every cook should have in his or her arsenal. From Pretzels to an indulgent, centerpiece-worthy Chocolate Torte, silky-smooth melted chocolate brings depth and richness to countless decadent chocolate desserts.
There are two primary methods you can use to melt chocolate: melting the chocolate on the stovetop by using a double boiler, or melting it in the microwave. While the microwave technique may be quicker, taking time to create a double boiler and melting the chocolate on the stovetop will ensure that the chocolate does not burn, resulting in an even melt with a silky-smooth texture. In a pinch, however, the microwave technique will work—just be sure to closely monitor the chocolate and follow the instructions listed below.
One important thing to keep in mind is that not all chocolate can be treated the same. Since white chocolate does not contain any cocoa solids, it can be more finnicky than its dark chocolate cousin. White chocolate is more sensitive to heat and it’s difficult to detect when it’s burning; you’ll want to keep a close eye on your white chocolate throughout the melting process.
How To Melt Chocolate on the Stove
A double boiler uses two cooking vehicles—a saucepan and a slightly smaller bowl—to create indirect heat to melt the chocolate. The bowl sits on top of the pan of boiling water, and this is where you’ll melt your chocolate. This technique is great when you want to cook or melt something gradually and gently—rather than overwhelming the chocolate with the direct heat of a burner, this technique uses the steam from the boiling water as an indirect, even heat source. It will prevent the chocolate from overcooking or burning and gives you more control as you’re mixing the chocolate.
Since the steam is really what will melt the chocolate, you won’t need much water to create a successful double boiler. When using a double boiler, it’s crucial not to allow the chocolate to come into contact with water, which will cause the chocolate to seize. Wiping off the bottom of the bowl after double boiling is an extra precaution we like to take to keep our beautifully melted chocolate away from that water.
- Fill a saucepan with 1-2 inches of water. Place on stovetop and bring to a boil.
- Place a slightly smaller, heat-safe bowl on top of the saucepan. The bowl should be large enough not to fall into the pot, nestling comfortably in the saucepan without touching the water.
- Place chocolate in smaller bowl and mix frequently, ensuring that all the chocolate incorporates and melts consistently (2 to 3 minutes). Once chocolate fully melts, remove bowl from double boiler and wipe off bottom with a towel to dry off any water or condensation.
How To Melt Chocolate in the Microwave
Microwaving your chocolate is a faster and easier way to melt those drops—it doesn’t require any waiting for the water to come to a boil, and it can be just as effective as a double-boiler. As noted above, however, it’s critical not to over-microwave chocolate, which will cause the chocolate to seize and result in a lumpy, undesirable texture.
The key to this technique is microwaving on 30% power so you can really monitor the chocolate and allow it to melt slowly and evenly. If you microwave on full power, you risk heating the chocolate too quickly and resulting in a burnt lump. Another critical component to this technique is stirring the chocolate every 30 seconds to help it all incorporate. To ensure that your chocolate comes out smooth and silky, follow these simple directions from our Test Kitchen professionals.
- Place chocolate in a small microwavable bowl.
- Microwave for 30 seconds on 30% power. Stir well and continue to microwave in 30-second intervals until chocolate is completely melted and smooth. Note: if only a few lumps remain in the melted chocolate, microwave for only 15 seconds on 30% power.
Once you’ve learned to melt your chocolate like a professional, the possibilities are endless. While we could count endless uses for melted chocolate, one of our favorites has to be coating Bourbon Balls in a shiny chocolate sheen—guests are sure to rave over these professional-looking truffles.
Who has a double boiler anyway?
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Working with chocolate can be pretty intimidating. I know I’ve watched more than one Great British Bake Off contestant fumble over their chocolate work, but it doesn’t have to be that way. Keep reading and I will teach you how to melt chocolate in the microwave.
The traditional way to melt chocolate is to use a double boiler. The steam from the bottom pot heats the upper pot, allowing the chocolate to melt without burning it from direct heat. Since most college students, however, don’t have a double boiler, this recipe uses a microwave to melt the chocolate. This is a super simple hack that makes silky and luscious melted chocolate.
- Prep Time: 2 mins
- Cook Time: 2 mins
- Total Time: 4 mins
- Servings: 1
Cut up the chocolate bar into chunks using a serrated knife (this will make it easier to melt). Though if you are using chocolate chips, you can just skip this step.
Place your chocolate chunks or chips into a microwaveable bowl.
Per one cup of chocolate, heat for a minute at medium high in the microwave. Give it a stir and then put it back in the microwave for 15-20 second intervals until it is nice and smooth.
#SpoonTip: Keep a close eye on your chocolate. Don’t let it burn or seize up. That won’t make a very nice dessert!
Now that you know how easy it can be to work with chocolate, go a little bit further. Up your game by learning how to temper chocolate or make chocolate curls. This is a bit harder, but totally worth it when you make the perfect curl.
If you want something quick, however, melted chocolate is also perfect for dipping biscotti, and making hot chocolate and truffles. With these skills, you’ll be able to impress all your friends at your next party with all of these fancy desserts.
In addition to being a noob cook, I am also a lazy one. I’m always looking for short cuts and quick fixes. Chocolate is a delicate ingredient so using direct heat to melt it using a stove is a no-no, because it becomes burnt, lumpy or grainy if overheated. The most common ways of melting chocolate are to use a hot water bath or double boiler to melt it gently.
But my fave method of all is to use the microwave oven. Microwaving chocolate can be a delicate process but if it’s done right, it is the most convenient method (to me) because it does not involve much equipment or fancy gadget (just a bowl, a spoon and a microwave oven) so the clean up is minimal.
Unlike melting chocolate via a water bath or double boiler, you can’t really see the progress of the melting when it is inside the microwave, so there is a higher risk of burning it. Therefore the golden rule you need to observe is to go slow – i.e. microwave on lower heat and shorter intervals – so that you can keep checking the progress and not burn the chocolate.
Every microwave oven is different so it will take some patience to understand the time and temperature you need to melt chocolate in your microwave oven.
If this is your first time melting chocolate via the microwave method, here are some tips:
– If your microwave oven comes with a control for the heat (low, medium, high), always go for the lowest setting first. Go for short blocks of microwaving (10-20 seconds interval) so that you can check the progress more regularly and the chocolate will not be burnt.
– With each heating interval, you have to stir the chocolate with a spoon or plastic spatula to check out the actual extent to which the chocolate has melted (it’s not obvious based on appearances alone because chocolate gets heated inside-out, and retains its shape when heated), and to allow for more even microwaving. Stirring is essential!
– Use a more affordable and modest brand of chocolate bar such as Cadbury. There will be heart aches if you burnt that gourmet Michel Cluizel 72% dark chocolate bar on your first attempt!
Here’s a step-by-step guide on how I melt chocolate using my microwave oven.
^ Step 1: Measure and break off the amount of chocolate needed based on the recipe you are using.
^ Step 2: Cut the chocolate to smaller pieces using a knife as shown, so that they will melt faster and more evenly.
^ Step 3: Place cut chocolate pieces in a microwave-safe bowl. Note: if you’re melting chocolate chips, the time needed will be significantly shorter so microwave in even shorter intervals than the timings shown in this guide.
^ Step 4: Microwave over low heat for roughly 40 seconds. For the first round, I actually microwave it for slightly over a minute over high heat, but every microwave oven is different so start slow and check the progress regularly; you can always put it back to the microwave oven for a few seconds longer if it’s not melted. If you’re greedy and microwave it for a longer time, you risk burning the chocolate and you won’t be able to salvage a burnt chocolate. After the first round of microwave, this is how my bowl of chocolate looks like (see above photo). It doesn’t look very melted, but in reality …
^ Step 5: … if you stir it around with a spoon or spatula, you will realise that the chocolate has in fact melted substantially! Remove the spoon (no silverware inside microwave oven) and return the bowl to the microwave oven. From here on, you need to microwave the chocolate in shorter intervals of say 10-20 seconds.
^ Step 6: What my bowl of chocolate looks like after microwaving for a further 20 seconds. After stirring, remove the spoon and return to the microwave oven. It’s almost done by now.
^ Step 7: I microwaved it for another 10 seconds, stirred the chocolate and it has fully melted … it’s velvety smooth and shiny. You can now use it as a dip, or in your recipe.
I used my melted chocolate to make this yummy chocolate lava cake.
Useful tip from commenter ren (thank you very much for sharing!):
“Make sure to use a dry, non porous tool to stir the chocolate. I use real chocolate for candy making and discovered the hard way that any water added to melted chocolate will cause it to seize, making it clumpy and useless for dipping (but still edible, so don’t worry about that). But that means ANY WATER, like the water that is in, say, a wooden spoon after it’s been washed. Stick with dry metal utensils and you’ll be fine.”
There’s a traditional way to temper chocolate on a tabletop, and there’s the microwave method (which works just as well). So if the microwave is your tool of choice, temper away! Just remember these basics and you’ll know if you’ve done it right : Properly tempered chocolate is glossy in appearance and velvety smooth on the tongue. It will harden, be finely textured, and snap when broken.
Based on amount of chocolate used
100% Satisfaction – Guaranteed
We stand behind each and every package we ship from our factory. There is nothing more disappointing than receiving a box that is damaged, or chocolate that is melted. That’s why we have a no melt guarantee and our chocolate shipping team goes above and beyond to ensure that your order is perfectly packaged. It’s also why we let you choose the arrival date for your order — so that you can be home to receive your precious box of chocolates. If for some reason you are not 100% satisfied with your order, simply view our return policy and let us know, so that we can make sure you have an extraordinary chocolate moment!
- Block of chocolate or solid chocolate bars
- Step 1: Break chocolate into small pieces; this enables the chocolate to melt more easily, with less chance of scorching.
- Step 2: Put 2 ⁄3 of the chocolate into the bowl and melt on 50% power for one-minute intervals, stirring in between each interval.
- Step 3: Remove from microwave and stir. Temperature should be between 100-110°F. If necessary, reheat for 30-second intervals.
- Step 4: Add remaining chocolate in small amounts while stirring. Be sure that the pieces are completely melted before adding more.
- Step 5: The chocolate will thicken and become cool, shiny, and smooth as you continue stirring and “seeding” it by adding additional small amounts. When it has reached the range 84-91°F, the chocolate will be tempered and ready to work with. If using candy molds, be sure that they are at the same temperature as the tempered chocolate before filling them.
Microwave safe bowl
Thermometer that reads temperatures between 80-130°F
How To Thin Melted Chocolate In Microwave. Observe the tips beneath so as to add gloss to your melted chocolate while thinning it for the proper drizzle on ice lotions and different desserts. How do you thin melted chocolate in the microwave?
Fully melted chocolate after another 10 seconds in the microwave from www.pinterest.com
Use room temperature butter for best results. Add a teaspoon of butter for every six ounces of white chocolate to avoid seizing. Now, microwave the chocolate uncovered for 30 seconds on low power.
Microwave method place the bowl in the microwave and heat for 1 minute at 50% power level. Set the timer and cook it for two minutes.
Stir it every 15 minutes. Add a teaspoon of butter for every six ounces of white chocolate to avoid seizing.
Add oil, butter, or shortening. Can you add milk to melted chocolate?
How do you thin melted chocolate in the microwave? If it melts quickly, the heat is too much, and your chocolate could overheat and overcook.
Add a teaspoon of butter for every six ounces of white chocolate to avoid seizing. Do not leave the chocolate alone, after 10 to 15 seconds pause the microwave and stir.
How do you thin melted chocolate in the microwave? Add 1/4 cup of cornstarch to 2 cups of water.
Set the microwave on medium heat power and nuke for 15 second intervals. Afterward, let the chocolate melt itself properly.
Choose a lower power on your microwave set your microwave oven to 50 percent power. If it melts quickly, the heat is too much, and your chocolate could overheat and overcook.
Why is my melting chocolate getting thick? Add to microwave safe bowl and microwave for 30 seconds.
Depending on your microwave, you might not see much change yet. Place the bits in a microwave safe bowl, set to medium power level and nuke for 15 second increments.
Add oil, butter, or shortening. Add to microwave safe bowl and microwave for 30 seconds.
Do not add water for a thinner consistency if you want a thicker consistency, you can add cornstarch instead of water. Make sure the water is not touching the glass bowl on top.
Why is my melting chocolate getting thick? Melting in the microwave lower power.
Ensure the spatula is completely dry. Chop the milk chocolate into tiny uniform sized pieces to promote even melting in the microwave.
If it melts quickly, the heat is too much, and your chocolate could overheat and overcook. Do not use a wooden spoon to stir chocolate chips.
Chocolate chips are very delicate and can become lumpy or grainy when overheated. Microwave, uncovered, on high for 1½ to 2 minutes, stirring every 30 seconds or so, or until chocolate is soft enough to stir smooth.
Place the glass bowl on top of the pot which has the hot water. Heat again at 50% power level for 20 second intervals, stopping to stir every 20 seconds.
Heat the white chocolate for 30 seconds, then take it out and give it a stir. Microwave, uncovered, on high for 1½ to 2 minutes, stirring every 30 seconds or so, or until chocolate is soft enough to stir smooth.
Tiktok video from sweetsjustforyou (@sweetsjustforyou): Can you add milk to melted chocolate?
Add a teaspoon of butter for every six ounces of white chocolate to avoid seizing. After an hour, reduce the heat to low heat and cook it for another hour or until it’s completely melted.
Table of Contents
Set The Microwave On Medium Heat Power And Nuke For 15 Second Intervals.
When the chocolate melts, stir the mixture with a rubber spatula. If it melts quickly, the heat is too much, and your chocolate could overheat and overcook. Microwave seconds 30,15,15,15 | i’m using 1 cup of chocolate wafers, then add 1 table spoon of vegetable oil and microwave.
Do Not Add Water For A Thinner Consistency If You Want A Thicker Consistency, You Can Add Cornstarch Instead Of Water.
Microwave method place the bowl in the microwave and heat for 1 minute at 50% power level. Ensure the spatula is completely dry. As the chocolate is melting, add 2 tablespoons light corn syrup, 2 tablespoons vegetable shortening, and 1 ½ teaspoons water in as well.
You’ll Get Nicely Melted Chocolate If You Melt It In A Slow Cooker.
Place the bits in a microwave safe bowl, set to medium power level and nuke for 15 second increments. Melting in the microwave lower power. While you want melted chocolate, soften it instantly within the microwave.
Use Room Temperature Butter For Best Results.
Can you add milk to melted chocolate? Tiktok video from sweetsjustforyou (@sweetsjustforyou): How do you thin melted chocolate in the microwave?
Now, Microwave The Chocolate Uncovered For 30 Seconds On Low Power.
Chop the milk chocolate into tiny uniform sized pieces to promote even melting in the microwave. Place chopped pieces or chocolate chips into the slow cooker, set it to high, and let it cook for one hour. Remove the bowl from the microwave and stir the chocolate.
Want to melt chocolate without burning it and you don’t have a Microphone then read this complete guide.
If you are a chef or working in a bakery, you know that it is very important to melt chocolate properly to make chocolate desserts and cake. To make the perfect chocolate recipe, you will need creamy, and silky melted chocolate. Now as a chef or a housewife, you know it is not easy to melt chocolate. You have to be very careful while melting chocolate. We have already published a detailed guide to melt chocolate using Microwave. But if you don’t have an oven, then here is what to do.
This method of melting chocolate is effective and works fine.
Guide to Melt Chocolate Without A Microwave at Home
The only thing you need is a double boiler. Check the image below. A double boiler is a pot on another pot. This double boiler is used to boil water using another pot. This way the heat will transfer via base pot, instead of direct heat. This gentle heat has the perfect temperature to melt chocolate.
If you don’t have a double boiler, then make one. You just have to use 2 pots or Saucepans: 1 is big and 1 is smaller. Put a smaller pot on the stove with simmer water and then take bigger saucepans with chocolate on the top.
This way you can create your double boiler.
Turn on the stove to melt the chocolate. Keep an eye on the double boiler because if you are using a real double boiler then it will melt chocolate within a minute.
Use any cloth to hold the saucepan’s edge and then stir the chocolate because the chocolate will make your bowl hot. The bowl will get hot so make sure to hold it tight while you stir the chocolate.
Keep Stirring the chocolate, so that all chocolate pieces get melted without burning.
Now make sure that you keep your chocolate safe from water. It will make your chocolate bad.
Keep stirring your chocolate until it gets melted. Also, make sure that your chocolate doesn’t get burned by stirring.
Keep checking your chocolate and when melted properly, turn off the stove and enjoy.
FAQs – Melt Chocolate Without Microwave Ovem
1. How do you melt chocolate chips on the stove?
Use a double boiler to melt chocolate chips on the stove. This process is very safe and effective.2..
2. How do you melt chocolate chips without a double boiler or microwave?
You can also melt chocolate in steel or non-stick bowl. Just keep stirring the chocolate when you put it on the stove.
3. How do you melt chocolate chips with water?
Do not add water with chocolate. It will make your chocolate bad.
4. How do you melt chocolate if you don’t have a bowl?
You can use pot or any other alternative. Just make sure your chocolate doesn’t get burned. Keep stirring.
Get a clump-free chocolate drizzle in one minute flat.
A drizzle of freshly melted chocolate does wonders on a basic cake, cut-out cookie, or fruit platter. When it comes to melting chocolate, it’s better to take a low and slow approach to prevent a clumpy, burnt mess.
Whether you choose to use the microwave or the stovetop, Susan Westmoreland, Culinary Director at the Good Housekeeping Institute, recommends placing the chocolate pieces in a glass bowl or measuring cup so that you can clearly see the changes. Whatever you do, don’t cover the bowl with a lid because it traps moisture and causes unwanted clumps — and nobody’s got time for that.
Before you get to work, stock up on the appropriate supplies:
Start with a bar of high-quality semisweet or bittersweet chocolate. Cut the chocolate into chunks and shards with a serrated knife.
Take equal-size pieces and place them in a clear glass bowl so you can see the melting in action. Then, microwave one minute on high. The chocolate will look shiny; stir it. Microwave in 20-second intervals, stirring after each, until totally smooth.
Test Kitchen Tip: Chocolate continues to melt once you take it out of the microwave. If you microwave the chocolate until it looks completely melted, you risk burning the chocolate.
If you have more time, heat a small pot with several inches of water and place a glass bowl with chocolate inside to create a makeshift double boiler. Allow the chocolate to melt in the bowl, stirring occasionally, until it is completely melted. Remove from heat and continue to stir until it reaches a smooth consistency.
You melted the chocolate, now what? Drizzle freshly melted chocolate on these delicious cakes and cookies:
Get 6 Easy Cookie Recipes from The Cookie Elf
Each one uses six ingredients or less вЂ“ and you can make each one in 10 minutes or less!
Y ou can melt chocolate wafers like a pro in your microwave. And your kids can, too!
Chocolate wafers вЂ“ also called melting wafers, candy melts, or melting chocolate вЂ“ are disks of flavored candy that are used as a confectionary coating on cookies, fruit, ice cream, and desserts. You can also use wafers to make candy in molds.
Some people even use the melted wafers to coat potato chips. (HmmmвЂ¦)
The wafers are available in brown and white chocolate plus all kinds of colors. Look for them in the baking section or the cake decorating section of your grocery store.
Burn and Learn
If there is one tip to know about melting chocolate wafers, it is this: the wafers burn easily вЂ“ or as foodies like to say, the chocolate вЂњseizes.вЂќ More accurately, the sugar in the wafers can burn if the chocolate is melted too quickly or at too high of a temperature, leading to a lumpy or gritty texture.
ThereвЂ™s a good likelihood that over the years, you WILL burn melting chocolate. DonвЂ™t beat yourself up. You will learn not to. You will discover at what rate the wafers melt your microwave.
To be successful as you melt chocolate wafers, use these two top tips:
- Keep the chocolate temperature even between cooking intervals by stirring the chocolate extremely well when it comes out of the microwave.
- Do not overcook the melting chocolate!
How to Melt Chocolate Wafers in the Microwave
- Set melts in a microwave-safe dish.
- Microwave at 50% power for 1 minute (45 seconds for white chocolate melts.) Remove the dish from the oven. Stir melts thoroughly.
- Return dish to the oven. Microwave at 50% power for 30 second intervals, stirring thoroughly after each interval, until wafers are largely melted. If wafers are partially melted and dish is still warm, allow it sit a minute or two and then stir again. Do not over-microwave.
- Use the melted chocolate as soon as you can because it will set quickly.
Extra Tips for Melting Wafers
White chocolate wafers have more sugar than brown chocolate wafers. That means white wafers melt faster. Adjust cooking times accordingly. Note that colored wafers, other than brown chocolate, are white chocolate-based.
Glass bowls get warm faster than plastic bowls. Plan accordingly. If you use a plastic bowl to melt chocolate, understand that you may need to increase melting times a bit. Try adding an additional 10-15 seconds.
You may place the wafers in a disposable decorating bag and melt them directly in the bag, kneading it between intervals. Then you can decorate cookies directly, using the bag, without transferring the chocolate from a dish.
What If I Accidentally Overcook the Chocolate?
Do not add water or liquid! That will make the chocolate seize even more. Instead, add a teaspoon or two of vegetable oil or solid vegetable shortening. Do not add butter or margarine, as these products are 20% water.
Are you looking for a quick and easy way to make chocolate sauce?
Melting chocolate chips is a simple process, especially if you use the microwave. The size and shape of chocolate chips allows them to form a puddle of chocolaty goo in just a few seconds.
While melted chocolate tastes great on its own, it is enhanced with the addition of butter. However, it is essential to make sure you melt and combine these two ingredients properly to avoid ruining them.
So, let’s find out how to melt chocolate chips in the microwave with butter…
Reasons to Combine Butter and Chocolate Chips
Adding butter to melted chocolate improves both the taste and texture. The addition of butter provides extra fat. This ensures that the chocolate mixes better with your other ingredients.
Melted butter can be used to release butter that has seized and thin out liquefied chocolate. Butter generally contains around 20% water. This is the perfect quantity to fully melt into a chocolaty mixture so that it passes the seizing point.
Adding The Right Amount of Butter
Adding butter to melted chocolate will make it the perfect consistency for glazing and dipping. The amount of butter you add needs to be at least 25% of the amount of chocolate chips. This stops the dry ingredients in the chocolate like sugar and cocoa from binding and becoming lumpy.
As a General Rule of Thumb
You should add one teaspoon of butter for every two to twelve ounces of chocolate chips. The exact amount of butter you need to add will depend on the percentage of cocoa in the chocolate.
Add one tablespoon of butter for every two ounces of chocolate that contains 55% to 65% cacao. If the chocolate contains 70% to 90% cacao, add 1½ tablespoons of butter for every two ounces of chocolate chips.
How to Melt Chocolate Chips in The Microwave with Butter?
The secret to successfully melting chocolate chips in the microwave with butter is timing. Just a few seconds too long can result in a bubbling and burned mess. Therefore, it is essential to watch your mixture carefully as it melts.
Place the chocolate chips in a microwave-safe bowl, such as the one from the Pyrex Glass Mixing Bowl Set , and start them off at fifteen seconds. Remove the bowl from the microwave and stir the mixture thoroughly. When the chocolate looks shiny and is almost completely melted, add the butter and stir until smooth.
You can also melt chocolate chips and butter together in the microwave if you prefer. However, it is best to melt the butter and chocolate separately and then stir them together. This is mainly because butter has a slightly lower melting temperature than chocolate and will melt first.
Continuing to microwave the butter once it has melted will cause it to scorch. Instead of melting butter in the microwave, simply leave it on your kitchen counter until it is soft. The heat of the melted chocolate will fully melt the butter when you stir the two ingredients together.
Top Tips for Success
For the best results, make sure you choose your ingredients carefully. Your chocolate chips should have a high cocoa butter content so that they melt more easily. Make sure you are using real butter rather than a cheap imitation full of chemical dyes and excess water.
Stir your melted chocolate with a rubber spatula. All you really need is for the outer edges of the chocolate chips to melt. The rest of the chocolate chips will melt once you start stirring them together.
Keep it Dry
Avoid excess water contact when adding your butter to the melted chocolate. The spoon, knife, or any other tool you are using should be completely dry.
Add your butter as soon as the chocolate chips start to melt. Make sure that you keep stirring the mixture until it is fully blended and melted. This helps to prevent the butter from separating and ensures that you have a silky smooth mixture to work with.
Where To Find Chocolate Chips?
Before you get ready to melt chocolate chips, make sure that you have a quality product. Not all types of chocolate chips are suitable for melting, and some can taste much too sweet. Here are some of the best chocolate chips to melt in the microwave.
These chocolate chips are slightly smaller than usual, which helps them to melt especially quickly in the microwave. The chocolate chips have been created using all-natural ingredients, including sustainably harvested cocoa beans. They have been verified Non-GMO, Certified gluten-free, and suitable for people following keto and vegan diets.
This 4.5-pound bag of chocolate chips is ideal for both baking and snacking. The chocolate chips are made from ethical and sustainable cocoa for extra peace of mind. These chocolate chips melt smoothly in the microwave, and one bag has around 146 servings.
Most people are familiar with the rich and yet not too sweet taste of Hershey’s chocolate. As the name suggests, Hershey’s Semi-Sweet Mini Chocolate Baking Chips have been designed especially for baking and melt very easily. You are provided with a five-pound bag, which is free from artificial flavors and preservatives.
What Can You Make with Melted Chocolate and Butter?
My favorite thing to make with melted chocolate and butter is fondue. Check out my reviews of the Best Fondue Pots for some great options. Cookies are, of course, another option, so take a look at my reviews of the Best Vanilla Extract Brands, the Best Flour Sifters, the Best 9×13 Pan, and the Best Cookie Presses you can buy in 2022.
And don’t miss the Best Cookie Scoops, the Best Cookie Spatulas, the Best Madeleine Pan, the Best Food Colorings, and the Best Gingerbread House Kits for lots of cookie and dessert making fun.
It is important to bear in mind that after your melted chocolate has cooled, it will harden fairly quickly. However, adding butter to the mix will slightly change the hardening temperature of the chocolate. It will take around five minutes for the melted chocolate to harden, giving you extra time to work with it.
Melted chocolate makes a great dip for fruit and other types of ingredients. It can be poured over the tops of cakes, cookies, and ice cream to create a glossy glaze. This is a quick and easy topping if you do not have the time to make frosting from scratch.
The best desserts in life usually involve a generous dose of melted chocolate.
However, it turns out that many of us may have been doing it wrong this whole time.
While the quickest (and easiest) method is to place a slab of chocolatey goodness into a bowl and stick it in the microwave, it may not be the best way.
During a recent Facebook Live, Cher Loh, Head Tutor and Kitchen Co-ordinator at the Good Housekeeping Institute Cookery School, revealed that you should actually avoid melting chocolate in the microwave.
He explained, ‘Food rarely heats evenly in a microwave and so you run the risk of overheating and burning the chocolate.’
Now, NOBODY wants burnt chocolate but most of us can be impatient when it involves a sugary treat, so Cher shared his top tip on how to get around this.
He continued, ‘However, we can bend the rule.
‘If you absolutely need to use the microwave, make sure the chocolate is in small pieces and frequently interrupt the microwaving process to stir the chocolate to encourage even melting.’
And there you have it; the easiest way to melt chocolate without compromising the taste.
However, if you have a bit more time on your hands, the recommended Good Housekeeping method involves melting the chocolate over hot water.
Firstly, break the chocolate into pieces and put it into a heatproof bowl or in the top of a double boiler. Set this over a pan of gently simmering water, making sure the bowl or boiler doesn’t touch the water.
Next, heat the chocolate very gently until it starts to melt, then stir regularly until completely melted.
Now why not put one of these methods into practice with one of these 45 mouth-wateringly good chocolate cake recipes.
Watch Cher’s step-by-step guide to creating easy but delicious chocolate truffles.
Like this? Subscribe to the Good Housekeeping newsletter.
There are a few effective different techniques you can use to melt chocolate. Also, each method has its own advantages based on what you are using the chocolate for. You can melt your baking chocolate using the microwave, on the stovetop or using the water bath method. Below are some of the different methods you can try for melting baking chocolate.
The Microwave Method
One of the easiest methods of melting chocolate is using the microwave. You do not need a lot of tools plus it is fast and effective. Simply follow these steps when melting your chocolate using the microwave.
What You Need
- A microwave safe dish or bowl
- Your baking chocolate
- A non metallic spatula
Steps for Heating Baking Chocolate In The Microwave
- First chop your baking chocolate into tiny pieces and put your bowl in a microwave-safe dish or bowl,
- Set your microwave to about 70% power for a minute or so and let the chocolate heat up.
- Remove your baking chocolate from the microwave and stir it.
- Put the bowl back in the microwave for another 30-seconds and stir the chocolate frequently until it has melted
- Repeat the process until you get your desired results,
It is important to keep an eye on your chocolate especially because each microwave behaves differently. It can be tempting to just leave the chocolate in the microwave but make you sure you take out your chocolate and stir it regularly for the best results.
The Stovetop Method
Another effective method heating up your chocolate is on the stovetop. Also known as the double Boiler method. You will need to take extra precautions when using this method to heat up your chocolate.
What You Need
- A small pot or pan with a bowl if you do not have a double boiler
- Your baking chocolate
Steps For Heating On The Stovetop
- First chop your baking chocolate
- Put some water inside your pot or pan and place your bowl over your pot or pan
- Place your chopped baking chocolate inside the double boiler over barely simmering water/ put your chopped chocolate inside your bowl
- Make sure that the bottom part of your bowl does not touch the water inside your pan or pot
- Stir your chocolate gently until it has completely melted.
- Make sure that you use of a heat-safe rubber spatula to scrape the sides of your bowl as you stir your baking chocolate
The Water Bath Method
Also on our list of methods for heating up baking chocolate is the water bath method. This is the lazy way or hands off way of heating up your baking chocolate. This method is quick and best for melting multiple chocolate all at once.
You Will Need
- A slow cooker
- Mason jars
Follow These Steps
- Chop your baking chocolate
- Fill your slow cooker with some hot water
- Set your heat on high and leave the lid off
- Put your chopped baking chocolate inside the large mason jars
- Put your wide-mouth mason jars into the water.
- Make sure that no water gets inside the jars
- Leave your cooker with the lid off for 20 to 30 minutes for your baking chocolate to melt
The Slow Cooker Method
The slow cooker method is one the best ways to melt your baking chocolate. It is also ideal for melting chocolate in large batches.
- A slow cooker
- Your chocolate
Follow These Steps
- Chop your baking chocolate
- Place your chopped pieces directly into the slow cooker
- Set your cooker to high heat
- Cover the cooker and let it cook for an hour or so,
- Reduce the heat to low and continue cooking until it has melted
- Stir your chopped chocolate until your desired results,
The Sandwich Bag Method
The last effective method for heating up your baking chocolate is through the sandwich bag. This method is perfect for drizzling and decorating melted chocolate.
What You Need
- A plastic
- Your baking chocolate
Follow These Steps
- Place your chopped chocolate inside a reusable plastic bag
- Seal the bag completely
- You can place the plastic bag inside another reusable bag to ensure that water does not sip in
- When your chocolate has melted use a scissors to cut a small corner of the bag when you want to drizzle
Tips For Melting Baking Chocolate
When breaking your baking chocolate into pieces it is best to take the time you need to chop it with a knife instead of using your hands. That way your baking chocolate will melt evenly. Another important tip is to use quality baking chocolate and not cheap chocolate for a smooth and silky finish. When shopping for baking chocolate simply look for one that has a high cocoa butter content. If you can, buy two or three different brands and perform a taste test at home to determine the one you like best. Controlling heat is crucial because when exposed to too much heat too fast, chocolate tends to get an icky, grainy texture or it can burn completely. Make sure that you cook your baking chocolate on low heat. Also stirring your chocolate for most methods of melting chocolate is crucial for best results. If you follow any one of these methods to melt your baking you will get a rich, silky-smooth melted chocolate.
Uses Of Melted Chocolate
- Dip: You can use your melted chocolate for an easy, light dessert,
Melted chocolate makes a good dip for your favourite fresh or dried fruits,
Simply place your melted chocolate on a parchment paper; add sprinkles and then, let it stand until the chocolate has set.
- Drizzle: You can also use your melted chocolate as a drizzle,
Give your waffles, milkshakes or homemade candies a Jackson Pollock treatment by dripping, drizzling or splattering your melted chocolate on top.
You can use coloured chocolates to make the decoration pop.
- Decorate: Lastly, you can use melted chocolate for decorations if you have a birthday or a special event.
You can use a sandwich bag method to create your DIY piping bag, using your melted baking chocolate for icing.
You can also write a special message on top of your cake or add a nice design.
Posted on Published: 20th April 2021 – Last updated: 17th December 2021
Last Updated on 17th December 2021 by Pauline
There are so many great uses for melted chocolate that it can be helpful to know how to melt chocolate in the microwave. You can save money by not buying already melted chocolate from the grocery and just melting your own at home in the microwave.
This can be used as a topping on desserts like cookies and cake. You can also use it to make a variety of recipes that call for melted chocolate. It is very inexpensive to buy a bar of chocolate or chocolate chips compared to buying pre-melted chocolate.
Usually, the chocolate that you buy in the store that is already melted have special preservatives and additives in it to keep it in that semi-liquid state. You can avoid all that if you just melt your own at home. You might be surprised at some of the incredible foods you can make once you know how to no chocolate in the microwave for dipping.
What Kind of Chocolate Can You Use?
There are a few different kinds of chocolate that can be used for melting in the microwave to make melted chocolate. You can use regular chocolate chips or white chocolate chips as well. These are actually designed very well for melting, and you can also use bars of chocolate. If they are just chocolate and don’t contain nuts and other extra ingredients, they will melt better and give you just melted chocolate.
No matter which kind of chocolate you use, the method for how to melt chocolate chips in the microwave or any other kind of chocolate is pretty much the same. Just put your chocolate into a microwave safe bowl. If you are using a large chocolate bar to melt, be sure to break it up into smaller pieces so it can melt more evenly. It is best to put your microwave onto a low or defrost setting to melt chocolate.
How long to milk chocolate chips in the microwave? It may take a few minutes for them to melt completely, but it is best to heat them for about 30 seconds at a time period after each 30-second interval, you should stir the chocolate with a whisk or a wooden spoon. If it is not completely melted by that point, you can put it back into the microwave and heat for an additional 30 seconds.
How long does it take to melt chocolate in the microwave at high heat? If you’re using high heat, you can put the chocolate in the microwave for 20-second intervals. Just use the same process and stir the chocolate after each 20-second heating.
Once it has melted sufficiently, you can leave the chocolate to sit for about 30 seconds. It will keep cooking after you take it out of the microwave, so allow it to do that before working with it.
How to Melt White Chocolate Chips in the Microwave
What kind of chocolate you use will not make much of a difference as to how long it takes to melt. White chocolate chips, dark chocolate chips, and even butterscotch chips all melt about the same way. You can use the same method up above for how to melt white chocolate in the microwave. White chocolate melts just as easily in the microwave as other kinds of chocolate.
How Long Does It Take to Melt Chocolate Chips in the Microwave?
I’ve talked about using 20 and 30-second intervals to heat your chocolate in the microwave, but how long does it take to melt the chocolate?
How long it takes to melt them will depend on how many you are trying to melt at once. If your microwavable bowl is packed out with chocolate chips, it’s going to take longer for them to all melt than it would for a few chocolate chips to milk. So, make sure you use only as much chocolate as you need. A large bowl of chocolate chips may take a few minutes to melt completely.
How to Melt Baking Chocolate in the Microwave
I have talked mostly about how to melt milk chocolate chips in the microwave, but of course there are other kinds of chocolate you can use to make homemade melted chocolate. Baking chocolate and chocolate almond bark are both good options for making melted chocolate at home.
Is there any difference in how you melt them in the microwave? Remember what I told you earlier about breaking up the large piece of chocolate into smaller pieces. The chocolate chips, whether white chocolate or milk chocolate, will melt quickly and easily in the microwave because they are small pieces. The big pieces of chocolate will melt faster easier if you break them down. You can slice them with a knife or break them up using a large, blunt instrument.
If you don’t break it down into smaller pieces, what happens is that the sides and ends of the chocolate will melt first. The rest of the chocolate would take much longer to melt because it’s at the center of the larger bar. You can end up with chocolate that is very melted and possibly burnt on the outside with chocolate that still chunky and not quite melted on the inside. This is why you break it up into little pieces before putting it in the microwave to melt.
Using Your Melted Chocolate
It’s best to use melted chocolate right away, while it is hot and liquid. If you store it in the fridge after you have melted it, it can harden again, and you may need to melt it once more. The melted chocolate you find in the grocery will often have special ingredients in it from hardening and thickening too much. You might not have that option available to you with your homemade melted chocolate. That’s why it’s best to use it right away, if at all possible.
You can use melted chocolate as a drizzle over crackers, cookies, cake, and marshmallows. It can be used on ice cream as well and in place of chocolate syrup. You can put it on fruit as well, using milk chocolate to dip your strawberries, bananas, raspberries, and other fruit.
These are just a few ideas for how to use your melted chocolate, and I bet after you make it yourself, you’ll have a few ideas of your own.
In this video I show you two ways to melt chocolate. How to melt chocolate in the microwave and how to melt chocolate without a microwave. These two methods are the same way you use to melt any colour chocolate and it is the same way to melt chocolate chips.
Method one : How to melt chocolate in microwave
Break your chocolate into pieces or pour chocolate chips into a microwave safe bowl
Put the chocolate in the microwave for about 20 seconds at a time, it’s the safest way to do this so that you do not burn the chocolate.
White chocolate melts quicker, I put mine in the microwave for 60 seconds total. After putting it in the microwave for the final 20 seconds I do not put it back in the microwave even though it is not completely melted.
I use the heat from the bowl to mix the chocolate until it is completely melted.
Method two : How to melt chocolate on stove
Break some chocolate into a heatproof bowl
Put some water in a pot and put the pot on a hot plate and bring the water to a simmer.
Put the bowl of chocolate on top of the pot, it has to sit on the pot not inside it. So make sure the bowl is bigger than the circumference of the pot.
Make sure that the water does not come in contact with the bowl of chocolate.
Stir the chocolate until it has melted
Melted chocolate can be used for dipping fruit, drizzling over bakes or simple decorating for biscuits or cookies. Great for dipping marshmallows too.
Don’t simply toss a bar of chocolate into the microwave and expect it to melt perfectly. Instead, make sure you stick to a proven method, one of which we’ve outlined below:
How to Microwave Chocolate
Microwaving chocolate is one of the simpler methods for melting chocolate but it isn’t without its difficulties. Microwaving chocolate is slow at first but then it very quickly becomes a fast process that can easily go wrong.
To microwave your chocolate you will need your chocolate, a glass bowl and a fork:
- Break Chocolate
Break up your bar of chocolate into small pieces. You may need to break the squares in half too if they are larger squares.
- Add to Bowl
Pop your broken chocolate into the glass bowl.
Put this into the microwave for twenty to thirty seconds. Don’t leave it any longer than this even if the chocolate doesn’t look like it’s melting. Chocolate is one of those rare and strange foods that keeps its shape as it melts so you won’t be able to tell if it has started to melt or not until you take it out of the microwave and give it a stir.
When the time is up take the bowl out of the microwave and stir the chocolate.
If it isn’t melted then pop it back in for another ten to twenty seconds.
- Stir Again
Take the chocolate out and stir until it is smooth and all the lumps have gone.
3 Tips for Microwaving Chocolate
Below are our 3 must-follow tips for microwaving and melting chocolate with success:
- Watch it Like a Hawk – Make sure you keep an eye on your chocolate. If you are only melting a small amount it will need a lot less time in the microwave! Make sure you check it every few seconds or so and give it a stir between microwaving.
- Glass is Best – A glass bowl is best but you can use any microwavable bowl or jug with success. Just make sure it is big enough and that you can stir the chocolate well.
- Stir to Melt Final Lumps – When your chocolate is almost melted you may see a few small lumps in it. When it gets to this stage don’t put it back into the microwave. Keep stirring and after a few moments, the lumps will have melted too. The heat from the bowl and chocolate is enough to melt those final pieces of chocolate.
Advantages of Microwaved Chocolate
There are some clear and obvious reasons why you may wish to use the microwave to melt chocolate:
Microwaving your chocolate to melt it is much quicker than most other methods and it is far simpler. Other methods require constant stirring for a few minutes! Using a microwave you still have to watch it and stir between short bursts in the microwave but this is made up for by how quick the chocolate melts.
When you microwave as long as you keep to the timings outlined above there is very little that can go wrong! The worst thing you can do is overcook it. Other than that it is super easy to get deliciously smooth and creamy chocolate for your recipe.
Disadvantages of Microwaved Chocolate
Unfortunately, there are drawbacks you should be aware of when microwaving chocolate:
- Easy to Overcook
Microwaving chocolate to melt it can be a little tricky with the timings. Because it melts so quickly it can be very easy to get it wrong and this overcooks the chocolate and you end up with burnt clumps of chocolate instead of smooth melted chocolate.
- Super Hot
Another disadvantage of microwaved chocolate is how hot it becomes! Other methods melt the chocolate a little slower which means it may not get up to the same temperature. A microwave heats up chocolate very hot so be careful and avoid burning yourself.
How to Reheat Chocolate in the Microwave
If your chocolate has become solid then you can reheat it to melt it again. However, this isn’t recommended because it can change the texture of the chocolate and you may not get the smooth finish you want.
How to Defrost Chocolate in the Microwave
If you have frozen chocolate that you would like to defrost you should always do this slowly in the fridge. Never try and thaw it out in the microwave because it won’t work well!
Instead of smooth chocolate that is delicious to eat you are likely to end up with lumpy chocolate that is partially melted and partially ruined by water.
Melting chocolate in the microwave is super easy to do and it can be done in less than a minute! You couldn’t ask for more! You should end up with smooth melted chocolate that is perfect for icing, as a drizzle or to pop into your baking and desserts.
Just be careful you watch it carefully and don’t overcook it because this is easy to do because the chocolate melts so quickly.
You don’t need fancy equipment to achieve the smoothest, glossiest melted chocolate for chocolate-covered strawberries, dipped pretzels, and more. Here are three easy ways to melt chocolate: on the stove, in the microwave, and in the slow cooker.
The Best Chocolate for Melting
The best chocolate for melting contains 32 percent, or higher, cocoa butter. Here’s why: All chocolate will melt, but not all chocolate will melt the same. Some types lose their sheen and may become chalky looking when they cool and resolidify.
That might not matter if you’re melting chocolate for fondue, but if you want to make chocolate-covered strawberries, for example, you want a chocolate that stays glossy when it hardens — a chocolate with a high cocoa butter content. Top-quality semisweet and bittersweet chocolates are good choices. The best choice is couverture, which is favored by candy-making pros.
Chocolate comes in solid bars or different size chips and discs. If you’re using chocolate bars, chop them into uniform pieces so they’ll melt evenly. Chocolate chips are already the ideal size for melting.
Tips for Melting Chocolate
Moisture, specifically water, may ruin your melted chocolate batch. Be sure to wipe down everything the chocolate may touch. And don’t let even a tiny drop of water get in there as this will cause it to seize up.
If you’re dipping fruit, be sure to pat it dry before introducing it into the chocolate. When you’re stirring, use a rubber or silicone spoon instead of a wooden spoon. Wooden utensils can retain moisture, which will cause the chocolate to seize up and turn clumpy.
Keep Your Heat Low
High heat will scorch your chocolate, which is hard to come back from. Low and slow is the way to go.
How to Melt Chocolate on the Stove
This is considered the classic method for melting chocolate, and it just so happens to be super easy to boot.
- Pot or double boiler
- Heat-proof bowl that fits over the pot (because who has a double boiler?)
- Heat-proof spoon or spatula (rubber or silicone is best)
1. Heat the water.
Pour a few inches of water into the pot. Fit the bowl over the pot, making sure the bottom of the bowl does not touch the water. Heat the water to a simmer.
2. Add chocolate and stir until melted.
Turn off the heat and add 2/3 of the chopped chocolate bar or chocolate chips to the bowl. Stir gently to melt (return to low heat if needed). Add the remaining 1/3 of the chocolate, a little at a time, and stir gently to melt.
*Foodie Factoid: By melting a portion of the chocolate and then stirring in the rest, you’ve just used the “seeding” method to temper chocolate. That means the cocoa butter crystals have stabilized and the chocolate will be lusciously glossy. Learn more about tempering chocolate so it always turns out perfectly smooth and ultra glossy.
How to Melt Chocolate in a Microwave
If you’re short on time, you can certainly melt chocolate in the microwave in less than a minute.
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Do you often need just a small amount of chocolate for your baking needs? Want melted chocolate to drizzle over your vanilla ice cream at night? This is my favorite method for melting chocolate quickly and gets good results each time! I want to show you how to melt chocolate in a makeshift double boiler. No you don’t need any fancy equipment!
There are a few different ways to melt chocolate and some are easier than others, but all are achievable.
The first step to any of these methods, is that if you are using a chocolate bar (not chocolate chips), you will need to chop the chocolate on a cutting board prior to melting it. If the entire block is placed in the bowl or pan to melt, it will melt unevenly and you will have burned chocolate.
These methods work for all kinds of chocolate: dark chocolate, white chocolate, and white chocolate chips, chocolate melts, or any of your favorite chocolate.
How to Melt Chocolate in a Makeshift Double Boiler
This is my favorite method for melting chocolate. I used to use the microwave method, but it was using a hit or miss, if my chocolate was going to melt or come out burned and unstable.
For this recipe I used my favorite white chocolate (Ghirardelli chips), but you can use this method for any chocolate.
If you prefer to buy a double boiler, this one here has really great reviews.
But, if you are like me and don’t use a double boiler that often and want to DIY one, then this is the recipe for you!
This DIY method is the exact same process as using the double boiler method. And to me, the easiest method for melting chocolate.
This simple process includes: A small, medium, or large pot (depending on your down size), a glass bowl or metal bowl, an inch of tap water, and your chocolate of choice.
First, if you are using block chocolate, chop the chocolate into uniform pieces (as best you can).
Next, add about 1 inched of water into a pot, heat water over high eat until you have boiling water.
Bring the temperature down so it is simmering water and place the glass or metal bowl on top of the pot. Make sure the bowl is not touching the water. You just want the steam from the water to melt the chocolate. Melting the chocolate with indirect heat.
Place chocolate in the bowl and stir continuously with a rubber spatula or wooden spoon. This is an important step! Don’t walk away from the chocolate. Keep a close eye on it.
Once the chocolate is melted use in on your favorite dessert, vanilla ice cream, or use it to decorate Rice Krispies treats!
How to Melt Chocolate in a Microwave
This way of melting chocolate is trickier than the rest. As chocolate burns fast! Microwaves can get very hot and burn chocolate very fast. White chocolate is the easiest to burn.
But, if you are wanting to use the microwave method and melt chocolate in the microwave, here we go.
To melt chocolate in the microwave, add chopped chocolate to a microwave-safe bowl with a small amount of butter, coconut oil, or vegetable oil. you may also add a small amount of water, but water will cause the chocolate to seize up and thicken.
Place in the microwave at 20 percent power and cook for 15 seconds.
Remove chocolate from the microwave, stir, and repeat for another 15 seconds.
You will repeat this until all the chocolate has melted.
It is important to stir after each 15 second interval, so the heat can be spread around across the chocolate.
CAUTION: The heat from the microwave does not spread evenly throughout the food like an oven or stove would. This means that some of the chocolate will be warmed and melted and some will not. Stirring after each interval helps the heat spread out across the chocolate reducing the possibility of burning.
How to Melt Chocolate on the Stove Top:
Another way to melt chocolate is the stovetop method. This is similar to the microwave method but you are using a saucepan over the stove.
To melt chocolate over the stove top the first step is to place the chopped chocolate in the saucepan.
Stir with a rubber spatula or wooden spoon until the chocolate is completed melted.
Once you see that is is melted, immediately remove from heat and use on your dessert. So keep a close eye on it.
Similar to the microwave method, this stove top method also has a higher burn rate with the chocolate. This is because the chocolate is directly on the heat source. So, it heats and gets hotter faster.
If you see the chocolate has started separating from the sides of the pan and is moving like it is all one piece, then the chocolate is starting to burn. You can loosen that up again by adding a little more oil, or butter. I prefer butter.
How to Melt Chocolate in a Slow Cooker:
The third way to melt chocolate is in the slow cooker. This method works great if you are making large batch of chocolate and need to keep it warm for a long time.
This is great if you are making a lot of chocolate for a cake or a chocolate fountain, or a fondu party and dipping your favorite fresh fruit, or making chocolate candies and need the chocolate to stay melted for a while. This is the method that will give you a lot of chocolate for several hours.
Place your chocolate in glass mason jars, add water to the slow cooker- about half way up the jars, turn on high for about 30 minutes, stir. They should be melted, but you may need more or less time depending int he slow cooker. Turn heat to low and use for the next few hours!
Make sure to tag me @raesbakeryblog on Instagram and comment below if you make this melted chocolate recipe. To pin this recipe and save it for later, you can use the button on the recipe card, the button above or below this post, or any photos above.
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