How to Melt Chocolate – For Dummies

How to Melt Chocolate

Dummy?

Nah!

But I bet there’s been a time or two when you’ve tried to melt Chocolate and it turned out bad.

Really bad!

Not anymore! I’m going to show you THREE easy and relatively quick ways to melt Chocolate without the burning or unwanted grainy texture.

Here we go…

Method #1 – How to Melt Chocolate in a Double Boiler

How to Melt Chocolate in a Double Boiler

What you will need:  large sauce pan, double boiler pan (make sure the bottom of it does NOT touch the bottom of the pan when put together), spatula and Chocolate Chips (duh!).

How to Melt Chocolate in a Double Boiler

Fill the bottom of the sauce pan with water, making sure the water does NOT touch the bottom of the double boiler.  If the water touches, the Chocolate will heat too quickly and burn and/or become grainy.

How to Melt Chocolate in a Double Boiler

Place the double boiler in the saucepan and turn the heat to medium low. (Would you believe me if I told you my stove burner pans are medium grey, not black as seen here?  Hmmm…)

How to Melt Chocolate in a Double Boiler

Add Chocolate Chips.  If you are melting a large quantity of Chocolate, divide it into thirds to melt in smaller batches.

How to Melt Chocolate in a Double Boiler

Stir the Chocolate as it melts. Do NOT leave unattended.

How to Melt Chocolate in a Double Boiler

Almost melted! If you’re only melting a small amount of Chocolate, remove pan from heat before the Chocolate is completely melted. The heated Chocolate will continue to melt the remaining pieces as you stir.

How to Melt Chocolate in a Double Boiler

If you have more Chocolate pieces to melt, add it to the melted Chocolate and continue to stir.  Repeat these steps until all Chocolate pieces have been added to the pan for melting.  Remove from heat before the last of the Chocolate pieces are completely melted.  Again, doing so avoids a burned or grainy texture!

How to Melt Chocolate in a Double Boiler

All done! Chocolate melted a la double boiler!

Method #2 – How to Melt Chocolate in the Microwave

How to Melt Chocolate in a Microwave

Melting Chocolate in a microwave is very easy! It’s also very easy to ruin it – quickly!

Place Chocolate in a microwave safe bowl (duh!). Nuke for 30 seconds. Stir. Repeat these steps until the Chocolate is almost completely melted.  As with melting in a double boiler, the key is to not overheat the Chocolate.  Closely monitor your Chocolate while it’s melting!!! This will ensure perfectly melted Chocolate every time.

How to Melt Chocolate in a Microwave

Like this!

Method #3 – How to Melt Chocolate in a Chocolate Melting Pot

How to Melt Chocolate in a Wilton Chocolate Pro Chocolate Melter

As I demonstrated in my Wilton Chocolate Pro Melting Pot review recently, this electric melter takes the worry out of burning your Chocolate.  This method of melting Chocolate is almost identical to the double boiler one, except no water! Simply pour in your Chocolate, flip the switch to “melt”…

How to Melt Chocolate in a Wilton Chocolate Pro Chocolate Melter

and stir!

As with the first two methods, reduce heat once it’s almost completely melted.  In the case of the Wilton melting pot, switch from “melt” to “warm” to hold the temp. That’s it! :)

So there you have it – three methods for melting Chocolate!  If the melting process is monitored constantly, these methods are basically fool-proof.

Now I’m curious – Do you have problems melting Chocolate? What’s your favorite method?

Please share with us Chocoholics!  I’d love to hear YOUR Chocolate melting story (or stories)! :)

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42 Responses to “How to Melt Chocolate – For Dummies”

  1. Miss RJ — March 31, 2011 @ 7:13 AM (#
    1
    )

    I usually melt my chocolate in a double boiler. You gave me a laugh with your title! :)

    Love your blog btw!

    A fellow chocoholic,
    RJ

    [Reply]

  2. lisa — March 31, 2011 @ 10:17 AM (#
    2
    )

    i’ve avoided recipes because they call for melting chocolate. this was helpful. thanks!!

    [Reply]

  3. Tammy — March 31, 2011 @ 11:57 AM (#
    3
    )

    I usually use the microwave method, but have been known to scorch it a time or two ;)

    [Reply]

  4. Janessa — March 31, 2011 @ 5:04 PM (#
    4
    )

    I have 5 kids…the chocolate pieces don’t last long enough in my house to even get melted for anything. LOL

    [Reply]

  5. Brandy — March 31, 2011 @ 6:33 PM (#
    5
    )

    I haven’t ever tried to melt chocolate but I am horrible at things like this, I bet I would burn it all icky and stuff. Thanks for this information for sure, because I am a sure fine “dummy” when it comes to things like this ;-)

    [Reply]

  6. Shop with Me Mama (Kim) — March 31, 2011 @ 8:58 PM (#
    6
    )

    Very helpful! Thank you!

    [Reply]

  7. Melissa — October 30, 2011 @ 8:46 AM (#
    7
    )

    I’ve always said if my ability to melt chocolate and dip stuff in it were the world’s last hope for survival, we may as well all kiss our butts goodbye, because I’m TERRIBLE at this. I’ve tried both the microwave and double-boiler methods, and my chocolate is ALWAYS too thick for dipping. It glops and congeals and just generally makes really ugly candy. ::sigh:: Any idea what I’m doing wrong?

    [Reply]

  8. h — December 24, 2011 @ 11:22 PM (#
    8
    )

    This is a life saver! If only i hadnt burnt all my chocolate already i could try this now! ROFL! Thanks for the advice!!!!

    [Reply]

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  10. ChocolateFountainOnline — January 28, 2013 @ 7:56 AM (#
    9
    )

    We use hot chocolate machine to make thick hot chocolate for drink, Maybe you can try it. Just set a temperature, then add chocolate, with paddle auto mix to avoid burning. It is very easy.
    you can find machine here
    http://www.ChocolateFountainOnline.com/hot-chocolate-machine/

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  12. Jay — April 24, 2013 @ 12:31 PM (#
    10
    )

    What are your thoughts about the taste of the Wilton chocolate chips? I saw these in the store recently and wonder if they would be good (tasting) to use in my fondue pot or if I should use traditional chocolate chips. Pros? Cons?

    [Reply]

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  14. Suzie — June 30, 2013 @ 10:32 AM (#
    11
    )

    We live in the Palm Springs area and yesterday, it was 120 degrees – horrible for humans but great for melting chocolate. Simply put the chips in a bowl, stretch some plastic wrap across the top (no insects in my chocolate, please!) set it in the sun and go swimming!

    [Reply]

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  17. Metje Butlewr — December 5, 2013 @ 1:01 PM (#
    12
    )

    In melting Chocolate in the microwave, I assume you stir between additional 30-second intervals; However..your last photo of this process shows the original bowl…clear…holding the melting bowl…blue. was there a need to transfer the chocolate ? (looks like the double boiler process added to the microwave one.)

    I want to pour the chocolate into small mold cavities, and I’m having trouble keeping it hot enough between each pour. Do I need a warmer kitchen, or have I not heated it long enough ? How long SHOULD it stay molten while I work with it ?

    [Reply]

    • Laura Rucker replied: — December 6th, 2013 @ 7:32 AM

      Hi Metje! You can add a teaspoon or so of coconut oil to keep the melted chocolate from setting up too early. I hope this helps!

  18. Metje Butler — December 7, 2013 @ 8:55 AM (#
    13
    )

    Laura Rucker…Hi again…will the added cocoanut oil make it less solid later ? Also…will other natural oils work…( ex olive oil or peanut oil) ? Thanks; I appreciate for your help.

    [Reply]

    • Laura Rucker replied: — December 8th, 2013 @ 9:18 AM

      Howdy again! I haven’t tried other oils, but it’s worth a try on a small amount of chocolate. Please let me know if you do and how it turns out! :)

  19. Metje Butler — January 1, 2014 @ 3:05 PM (#
    14
    )

    Hi again, Laura..I did try olive oil, and it worked really well. What I was trying to replicate was small, actual fossils of braciopods… …ancient bivalve shell-fish..some with very decorative, sculptured-looking surfaces, to be put into a commemorative ice cream recipe.

    I lightly rubbed the oil on each one with my finger-tip, then absorbed all that would come off with a paper towel, leaving only a very thin coat. It succeeded very well, with each detail of the small shells’ ribs and growth lines. As you can imagine, the original finish of the (rock !) surfaces was resistant to being copied; but the tiny bit of oil gave good release and without affecting the chocolate.

    Thanks for your help !

    Metje Butler

    [Reply]

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    15
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    I am happy i check out this. I was stressed about doing this exact same thing inside house.
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    I like you site but I still do not know how many chips equal a 1 oz square. I sure would love to know that information. Thanks, Kathryn

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      One square = 1/3 cup chips
      Two squares = 2/3 cup chips
      Three squares = 1 cup chips

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