How to Melt Chocolate
Four Easy Steps
Are you searching for simple steps on how to melt chocolate for your chocolate candy recipes...,
or maybe you're in need of an easy way of melting chocolate chips, or melting chocolate for strawberries and are simply trying to find the melting point of chocolate for chocolate candy making?
Chocolate candy recipes are fulfilled in all sorts of ways.
The steps you choose to melt chocolate for chocolate candy making, depends on what type of heat source you might have available.
So, how chocolate is melted is more of preference, in that there are several ways to melt (yes even if your melting chocolate for strawberries).
Some of the ways include using a microwave oven, indirect heat, the oven, putting a bag of chocolate in warm water..., some may say to melt with direct heat or ninety seven others ways, I'm sure.
With exception to precise tempering machines to go beyond the melting point of chocolate, nothing works better to acheive the proper melt, than the classic Bain Marie (AKA double boiler).
It offers better control over heat, reducing the liklihood of scorching and seizing while melting chocolate chips, compound chocolate, or real chocolate.
Even if you are just learning, or need a refresher on how to melt chocolate..., simply read on!
If you need to get more indepth on how to melt chocolate, here's a quick list that will take you straight to some of the sources for heating.
For chocolate candy making, I prefer the microwave oven or double boiler depending on what I'm trying to accomplish with my chocolate candy recipes.
Basic Steps - How to Melt Chocolate
Start with a double boiler. Need to make one
Be mindful of moisture from here on. wipe down the bottom of the upper pan when it's taken off the lower pan.
Should your recipe include adding liquids such as flavoring, cream, etc.,, see "Problems & Solutions" under How To Prevent Melted Chocolate From Seizing.
Even for something as simple as melting chocolate for strawberries, it is important that chocolate, be gently moved as it melts so that the cocoa butter (or cocoa butter replacers), and the cocoa solids emulsify (blend) to a smooth creamy liquid.
If you are using your chocolate to dip strawberries or need to thin it, you will find cocoa butter right here under "Cocoa & Vanilla" Raw Organic Cacao Compound chocolate works by using vegatable shortening.
Do be careful to avoid high heat and water that could sneak into chocolate candy recipes during melting processes.
By the way, you'll find the melting point of chocolate link at the end of these steps.
Thank You ***z-ghiradelli-88x31-micro-bar.shtml***
Four Easy Steps
- Heat water to simmering (not boiling), around 140-180 °F (60-82 °C). At a simmer there won't be abrupt steam plumes.
Break, chop or shave the chocolate into small pieces or shavings while waiting for water to heat. Melting chocolate chips doesn't require any chopping.
Place about two-thirds of the chocolate in the upper pan, & place pan onto the warm-lower-pan and heat to temperature.
Gently stir & move the chocolate until the melted chocolate is a smooth liquid, and respectfully to temperature listed.
Dark chocolate: Bring the temperature to about 115-118 °F (46-47 °C).
Milk chocolate: Bring the temperature to about 112-115 °F (44-46 °C).
White chocolate: Bring the temperature to about 110-112 °F (43-44 °C).
What's happening at this point is the cocoa butter essentially melds with the cocoa solids, intimately binding into what appears to be one liquid.
Nevertheless, the dry particles continue to stay dry even in a liquid state. After all, we are talking about dry powder and grease mixed together, if you will.
Introduce a small amount of water-based-liquid at his point, and the dry components of chocolate absorb, augment, and become a thick gooey-like matter that will invariably defy the cocoa butter. This is refered to as seizing (stiffening up) and it can happen while melting chocolate chips or compound chocolate too.
Should your chocolate candy recipes include adding liquids such as flavoring, cream for truffles (ganache), etc.,
see "Problems & Solutions" under How To Prevent Melted Chocolate From Seizing
and for melting chocolate for strawberries, chocolate candy making, or whatever.
Temperature Reached? ...Great!
- Remove Chocolate from the Heat.
Keep stirring and moving the molten chocolate until it cools to about 96-100 °F (35.5-37.7 °C).
- Add Remaining Chocolate
Gently stir until the remaining chocolate melts. This should bring the temperature to around 88 °F (31 °C).
Note: As needed, you may need to gently heat, or remove from the heat, to retain temperature that results in the flavor and mouth feel in chocolate candy making that we love so much.
88 °F (31 °C) is optimal. To help keep it warm after melting, try setting the pan on a warm towel. Folks will know that you know how to melt chocolate even if your melting chocolate chips.
That's it..., we're done and ready for chocolate candy making!
Now you are well on your way to melting chocolate for strawberries, melting chocolate chips, and understanding the melting point of chocolate.
If you need to know more about melting compound chocolate, click here!
That's me on how to melt chocolate for chocolate candy recipes.
The next link will take you to the melting point of chocolate (below).
Continue on to Melting Point of Chocolate
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