Tips for Melting Chocolate

Whether you’re baking brownies, chocolate cake, or making chocolate truffles, they all have one thing in common, CHOCOLATE !!! Something most people love to eat but it's not always easy to work with. Whether you are working with dark, semisweet, milk, or white chocolate, using a microwave, or a hot-water bath, there are a few fundamental tips you can follow to help you avoid some of the common pitfalls:

• Make sure the chocolate is chopped into uniform pieces to ensure even melting. Never try to melt large bars or blocks of chocolate that have not been chopped.


• Make sure to keep the chocolate dry as it melts. Unless the chocolate is being melted in a large amount of water (2 tablespoons water per ounce of chocolate is the minimum amount), AVOID all contact with water! Chocolate will become unworkable if it comes into contact with even a few droplets of water. It will seize up, or become hard and lumpy. Even the steam from the bottom of a double boiler can cause this problem. If it does seize, you can blend in a teaspoon of vegetable oil (NOT butter or margarine) and the chocolate should smooth out. Make sure your bowls, workstation, and spatulas are completely dry.


• Melt the chocolate slowly over low heat. Chocolate is very delicate and can become lumpy or grainy if overheated.


• Stir the chocolate frequently with a rubber spatula once the outer edges start to melt.


• Chocolate retains its shape when melted, so the only way to know if it is truly melted is to stir it. Do not rely on appearances alone.