Melting Chocolate

Melting chocolate to use as a baking ingredient for candy work or decoration requires gentle heat. Chocolate that is overheated may scorch, lose flavour and turn coarse and grainy. Stir melting chocolate after it has begun to liquefy. Because of the sensitivity of milk solids to heat, milk and white chocolates should be stirred almost constantly while dark chocolate need only be stirred frequently during melting. Here are some good methods for melting chocolate so that it is smooth and glossy.

In a Double Saucepan
It is best to use a double saucepan, but you can improvise by using a stainless steel or glass bowl over a small saucepan over very gentle heat or sitting the bowl in water inside a slow cooker. The water must be kept below simmering to prevent steam from curling up and hitting the chocolate. If steam gets into the melted chocolate it will immediately thicken the mixture to a stiff mass.  If this does happen, however, you can rescue the chocolate by softening it again.  To do this, add 1-2 Tbsp of copha to the chocolate and stir vigorously.  Chocolate melts when its temperature is between 29° and 31°C. Using a sweet thermometer to measure the temperature is a good idea.

In the Microwave
Another easy way to melt chocolate is to place chocolate in the microwave for thirty seconds at a time on high power until the chocolate it melted. Be very careful not to overheat it: The chocolate may not look as if it has completely melted, because it retains its shape. The chocolate should be only slightly warmer than your bottom lip. You may still see lumps in it once you've stirred it, but don't worry; the residual heat of the chocolate will melt it.

Using a Zip Lock Bag
If you just need melted chocolate to add to a cake or mouse, the easiest and most successful way is to break the chocolate into smaller pieces (only if it comes in a bar or block) and put it into a zip lock bag and seal it. Boil a kettle of water and when boiling, pour it into a heat proof bowl then place the zip lock bag into the bowl with the water. Leave for 10-15 minutes. When you're ready for the chocolate to be added to your recipe, simply remove the bag, wipe it dry then massage it to make sure all the chocolate has melted. Then, cut off one of the bottom corners and squeeze the chocolate into whatever your making. If you need the chocolate to remain liquid for dipping, empty it into a warm bowl that's sitting over the top of gently simmering water.