Melting chocolate. Sounds childish right? But if you don’t pay attention, you can easily end up with a grainy texture or a burned chocolate you’ll have to throw away.
So here are two methods to correctly melt your chocolate so you get a smooth and creamy texture. In both cases, the important thing is to melt chocolate from indirect heat.
You don’t need to add water, milk or any fat to the chocolate. It will melt naturally thanks to the cacao butter it contains.
- Micro-wave method
It’s my favorite one. It’s fast and you’ll only need a bowl and a rubber spatula = no mess in the kitchen.
1. Chop chocolate into uniform chunks or use chocolate chips, so it melts evenly.
2. Place chocolate in a glass bowl and heat in micro-wave for 30 seconds, on medium power.
3. Remove from micro-wave and stir well.
4. Heat again for 30 seconds. Repeat operation if needed, stirring in between. Stop heating before it’s fully melted.
5. Your chocolate is ready when smooth and shiny.
- Double boiler method
- Chop chocolate into uniform chunks or use chocolate chips, so it melts evenly.
- Heat some water in a saucepan until it begins to simmer.
- Place a bowl over saucepan. Make sure it fits perfectly so the water doesn’t splash.
- Add chocolate to the bowl and stir frequently. Remove from heat before it’s fully melted.
- Your chocolate is ready when smooth and shiny.
Recipes using melted chocolate :
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I add just a bit of coconut oil to chocolate chips. I melt in the microwave and they are perfect. The coconut oil helps the chocolate stay smooth
Coconut oil really sounds like a fabulous product! I keep hearing good things about it, I definitively need to try it.