How to melt Chocolate: a basic guide to make recipes more mouth-watering

Most of the time when you want to prepare cakes and desserts, melted chocolate is a necessary ingredient of the recipe. Moreover, when the question is how to melt chocolate, you always think that the process is super easy and you already have all the answers, but the questions are many. Does anything change depending on the different types of chocolate? Which technique gives a faster result? Is there a temperature that should not be exceeded so as not to spoil the chocolate? Let’s try to give some answers.

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First, it is important to know that dark chocolate melts more slowly than white and milk chocolate. Breaking up the chocolate before melting it allows this to be done more quickly. Regardless of the variety, however, the ideal temperature is 113 °F.

Let’s now look at the three main methods for melting chocolate: bain-marie, oven and microwave.

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Melting chocolate in a bain-marie

The bain-marie technique is undoubtedly the most common.

  • Break up the dark, milk or white chocolate depending on the recipe and place it in a steel bowl.
  • Take a saucepan large enough to rest the bowl on top of and pour some water into it, making sure that it does not touch the bottom of the bowl.
  • Put the pot on the stove, bring the water to a boil and, only at this time, after lowering the flame to a minimum, place the bowl with the chocolate on it.
  • Stir with a spoon continuously.

How to melt chocolate in the oven

Alternatively, you can melt the chocolate in the oven!

  • Turn the oven on low, place the broken chocolate inside a suitable baking dish or container lined with baking paper.
  • Place the chocolate in the oven and wait 5 minutes after which remove it from the oven and stir.
  • Place the chocolate back in the oven again so that it is completely melted.

How to melt chocolate in the microwave

Even easier and faster is to melt chocolate in the microwave!

  • Chop the chocolate and place it in a suitable container, place it in the microwave and operate for one minute at a temperature of 1000°W.
  • Finish this first step, let the chocolate sit for 30 seconds, stir it, check.
  • If necessary, make another microwave pass.

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