Tips for Perfectly Melted Chocolate in the Microwave
Whether you're making chocolate covered strawberries or you're making chocolate truffles, melting chocolate in the microwave is a time-saver. We have a few tips to doing it well.
Melting chocolate in the microwave can be tricky even if it sounds simple. Chocolate burns easily — and chocolate going to waste would be a shame, right?
If you want to melt chocolate the right way, you should use a double-boiler. It's the most reliable way of melting chocolate — but it's not the fastest method. With a double boiler, you heat the chocolate in a heat-safe bowl over hot water so the chocolate slowly and gently melts without burning. But we don't always have time for the best method for melting chocolate. Sometimes what you want is the fastest good method. Using the microwave is definitely a time-saver and it works well if you follow these simple steps.
- Set your microwave oven to 50 percent power. Chocolate is very easy to overheat, and low heat makes the melting process much more manageable.
- Place your chocolate chips or chocolate bars in a microwave-safe bowl. Microwave the chocolate in 20 to 30-second intervals, mixing the bowl of chocolate with a completely dry utensil between every heating session*. Chocolate retains its shape when heated this way, so you need to mix it to test its structural integrity. If you are able to mix most of your chocolate pieces, just keep mixing until it has a smooth consistency. The remaining chips will gradually melt.
- Decrease the time intervals in which you heat the chocolate with every session. Start with 30 seconds, go to 20, and 15, and 10, and so on.
- Use a rubber spatula to remove all of the melted chocolate from the bowl.
*If enough water comes in contact with your chocolate, it will become grainy and unusable.
Tips and Tricks
- Find a good, microwave-safe bowl that doesn't retain too much heat. Glass bowls work well. If your bowl gets too hot, it could overheat your chocolate, too. This has more significance with large batches of chocolate.
- Overheated chocolate can be extremely dry and unpleasantly chunky. If your chocolate is only slightly overheated, you might be able to save it by adding in a little vegetable oil, but it's not a guarantee.
- Dropping a little bit of vegetable oil onto the chocolate before you microwave it will give you a bit more room for error.
Now that you know the tricks to melting chocolate, there are thousands of recipes on Yummly to explore with your new skill. Here are some for inspiration.