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How to Melt Chocolate for best results!
• Lynsey Macdonald
Do you find it tricky to get melted chocolate just right for your cakey creations? If so, then you've come to the right place. Here in this post we'll talk you through how to melt chocolate for best results! Whether you're melting it to make homemade chocolate shapes or an eye-catching drip cake, this guide has you covered.
Whatever stage you are at in your journey, there is a method to suit and products to help make the process easier.
Shop all of your chocolate and candy supplies here.
Contents: What is the best way to melt chocolate? How to melt chocolate in the microwave, bain marie or melting pot What is tempered chocolate? How can I make melted chocolate thinner? FAQ: Melting Chocolate Troubleshooting
What is the best way to melt chocolate?
If you need to melt chocolate for your next project, there are a few ways to do it. The best way depends on how much time you have, and what you have to hand! Each method has its pros and cons, so let's explore!
| Methods for Melting Chocolate | Pros | Cons |
| Microwave | Quick and easy - great for time-sensitive projects! | You have to continually stop and start to stir. |
| Bain-Marie (water bath) | Easier to control heat so achieves a lovely texture. | Takes longer than microwave so patience required. Has to be carefully watched. |
| Electric Melting Pot | Melts easily and stays melted while you work. | It's an extra tool to buy if you don't melt chocolate often. |
How to melt chocolate in the microwave
One of the most common ways to melt chocolate is in the microwave. Pop your broken up chocolate into a microwave safe bowl and place it in the microwave for 30 seconds. Remove, stir thoroughly and place back in for a further 20-30 seconds. Stir again and repeat the process in 20 second increments until your chocolate is fully melted.
This method is easier than the next option (a bain-marie), so great if you are new to working with melted chocolate. It's also quicker! But, because you have less control over the temperature in a microwave than you do on the stove, you have to be really careful not to burn the chocolate. If it overheats it can end up with a grittier texture, which isn't what you want!
How to melt chocolate in a bain-marie
Melting chocolate in a bain-marie, or water bath, involves placing your (broken up) chocolate into a heat-proof bowl and sitting it in a larger pan of simmering water. The bottom of your chocolate bowl should not touch the hot water, but the heat from it will build up, surrounding the chocolate and gently melting it.
This is a slightly more time consuming method, so you have to have patience, and keep a close eye on it. But it is one of the best ways to achieve a really smooth texture. You have more control than you do in the microwave, just stir regularly to fold it all together.
A bain-marie is the method favoured by professional chocolatiers for melting and tempering chocolate.
What is an electric melting pot?
The PME Electric Chocolate Melting Pot is a game changer for cake makers who work with chocolate frequently. The machine has two simple settings, keep warm (I) and melt (II) for easy use. It comes with three durable, high quality aluminium pots (so you can work with three colours at once!).
Each pot holds up-to 250g (10oz) of chocolate and has two lips on either edge for precision pouring. The melting pot doesn't overheat your chocolate and it keeps it at optimum temperature.
The keep warm setting is perfect for keeping your chocolate melted while you work - no more running back to the microwave to remelt! It is an extra product to add to your kitchen, but if you work with chocolate often, it's so worth it.
What is tempered chocolate?
Tempered chocolate is an essential for professional cake makers, or anyone looking to elevate their treats. Our friends at Dr Oetker (shop their range of chocolate products on our site now!) sum it up perfectly...
Tempered chocolate is chocolate that has been slowly heated then cooled so the fat molecules crystalise together evenly. It has a smooth, shiny finish when set and should have a ‘snap’ when you break it. With tempered chocolate, you take it to a higher melting point than when you simply melt chocolate – this means it can be moulded into shapes. On the other hand, untempered chocolate has a dull finish and won’t break evenly.
How to temper chocolate...
Tempering chocolate involves heating most of your chocolate to its melting temperature (this is approx. 55°C for dark chocolate and 45°C-50°C for milk or white chocolate). Make sure you have a thermometer to monitor this!
Once the chocolate has hit the optimum temperature, remove it from the heat and put a third of it into a separate bowl (keep this somewhere warm). Add the remaining un-melted chocolate into the original bowl of melted chocolate and stir together.
Once the temperature gets down to around 28°C-29°C (dark chocolate) / 27°C-28°C (milk chocolate) / 26°C-27°C (white chocolate), pour that third from the separate bowl back in and stir. This will bring the temperature back up a little. Continue stirring until it is all melted and beautifully smooth. Once it reaches 31°C (dark) or 29°C (milk or white) it is ready to be poured into a mould.
How to make melted chocolate thinner
If you melt chocolate and find that it is too thick, you can stir in a little bit of a neutral oil like vegetable oil or canola oil. Coconut oil also works! This is a simple way to thin it out and add some extra shine.
FAQs - How to Melt Chocolate
Why is my chocolate lumpy or grainy after melting?
If your melted chocolate is lumpy or grainy it means it has seized. This means it has either been overheated (so left in the microwave or on the bain marie for too long) or it has come into contact with moisture. Pro tip - make sure your bowl and any tools you use to stir the chocolate are completely dry!
To fix seized chocolate, try adding a little warm water, oil or warm cream. Stir together and gently remelt!
Why does my chocolate keep burning when microwaving it?
If your chocolate keeps burning in the microwave, it may be that you are leaving it in for too long on too high a heat. Heat it on medium powder, for short bursts, stirring in between.
Also make sure you've broken your chocolate up into small, evenly sized pieces - this will reduce the risk of it burning.
Finally, all of the chocolate doesn't have to be melted when you take it out of the microwave. Rather than keeping going in the heat, take it out when there is just a little left to melt and stir. The heat from the bowl and the already melted chocolate will finish the job.
What kind of chocolate is best for melting?
Higher quality couverture chocolate is best for melting if you are looking for a rich chocolate taste and a glossy, high shine finish. This is why it is the first choice for professional chocolatiers and cake makers.
You can, however, achieve great results with most chocolate or candy melts, provided you follow the correct melting instructions.
How to store leftover melted chocolate?
If you have some melted chocolate leftover, pour it out onto a piece of parchment paper and put it in the fridge. Once it has resolidified, take it out, cut it into pieces and pop it into a zip-lock bag or airtight container. Stored in the fridge, it can last for a few months.
That's it for our ultimate guide to melting chocolate! We hope we've answered your questions, but don't hesitate to get in touch if there is anything else you want to know. And don't forget to follow along online for more baking ideas: we're on Instagram, TikTok, Facebook, Pinterest and YouTube.
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