Melted chocolate has a variety of uses such as being an ingredient in cakes, cookies and puddings, as well as being used as a coating for decoration work. Melting chocolate requires careful control of heat, as too high a heat or overheating may cause the chocolate to scorch and take on a burnt taste, while its texture would become coarse and grainy.

Traditionally, chocolate is melted on the stove in a double boiler. Melting the chocolate with indirect heat, over hot water avoids overheating the chocolate. The only thing to ensure with this method is that the water in the double boiler does not touch the chocolate.

Another clean and easy way to melt chocolate is in the microwave oven.

To melt chocolate in the microwave oven

Place chopped chocolate or chocolate buttons in a clean, moisture-free, microwave-safe bowl. Melt uncovered, on Micro Power HIGH for 30 seconds. Wait for about10 seconds, then stir. Heat again on Micro Power HIGH for 30 seconds, wait for about 10 seconds, then stir. Repeat the heating and stirring for another round at the most. If chocolate still has not melted completely, heat subsequent rounds for 20 seconds.

Another way to melt chocolate that may take a little longer but may be a gentler and more fail-safe way is to use the MEDIUM Micro Power setting in the microwave oven. Melt chocolate, uncovered, on Micro Power MEDIUM for 1 minute. Wait for about 10 seconds, then stir. Repeat the heating and stirring. If

chocolate still has not melted completely, heat subsequent rounds for 30 seconds.

Tips for success

  • Make sure all containers and utensils are clean and dry
  • The total time needed to melt the chocolate will vary from microwave to microwave. When only small bits of chocolate remain un-melted, return to the microwave oven and heat for bouts of 10 seconds.
  • Chocolate may not look like it has melted until it is stirred, so make sure this step is not skipped.
  • Let the residual heat in the chocolate melt the rest by stirring the chocolate. Heat further in the microwave oven only if the chocolate looks like it won’t melt any more by stirring.
  • Chocolate is fully melted when it looks shiny and smooth and is without lumps .