Melting chocolate correctly takes a little time but the result makes it worthwhile. Some simple guidelines to follow include:
- chop the chocolate into uniform pieces, this guarantees even melting
- do not let water contact the chocolate, it could cause it to seize and become unusable
- melt it slowly to prevent lumping and stir frequently using a rubber spatula
Depending on your preference and the recipe, you could use one of three methods to melt your chocolate. The different methods include:
- Microwaving: You must select a bowl that will remain cool after continuous heating. Use a low power setting of 50 percent or stir more often, do not overheat the chocolate. Stir every 30 seconds and remove when most of the chocolate has melted. Continue stirring until melted completely.
- Double Boiler: Fill the bottom pan with water, but not enough to touch the bottom of the top pan. Melt in batches if using a large quantity. Stir gently until almost done, then place the top pan on the counter and continue stirring.
- Melting in Liquids: Use at least 1 tablespoon of liquid to two ounces of chocolate and never add cold liquids to melted chocolate.