The Foolproof, Four-Step Method For Melting Chocolate
Bid farewell to those burnt bits of chocolate in the bottom of your mixing bowl for good.
Using the stove to melt chocolate is just as easy as using the microwave, and we promise it'll give you much smoother results. Why? Because low, gentle heat is the key to getting your bar to transform into a glossy, creamy consistency. Excessive heat can easily burn chocolate or make it grainy. We also recommend using your favorite chocolate bar over chips, because chocolate chips are meant to hold their shape in the face of heat.
This video demonstrates the simplest four-step method for melting chocolate the right way. We recommend watching it before you embark on your next baking project, because perfectly melted chocolate can take a simple dessert (barks! brownies! strawberries! an empty spoon!) from delicious to divine.
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What You Need
- bar of chocolate, cutting board, serrated knife, large saucepan, heat-proof bowl (large enough to cradle in top of saucepan), rubber spatula
Follow These Steps
- Chop the chocolate.
Roughly chop your bar of chocolate into small pieces, about the size of sugar cubes (a serrated knife works well for this).
- Place chocolate in heat-proof bowl.
Set chocolate pieces in the bottom of your metal or glass bowl, making sure it’s heat-proof.
- Place bowl over a saucepan of simmering water.
Bring about an inch of water to a simmer in your saucepan. Set the heatproof bowl in the mouth of the pot, making sure the water doesn’t touch the bottom of the bowl.
- Stir the chocolate.
Stir chocolate occasionally as it softens. When you have just a few small unmelted chunks, remove bowl from heat (residual heat will melt the rest).