We've all heard that we should be super careful when melting chocolate as it can easily scorch. In response. many people have taken to either using a double-boiler or the microwave. Both of these methods are great but they do involve a certain amount of tending and fuss to maintain the right temperature and avoid a disaster.If your recipe calls for a liquid such as coffee, melted butter, cream or a liquor, then read on for the easiest chocolate melting method ever!
The easiest and most foolproof method I know for melting chocolate is to heat the liquid ingredient in a sauce pan, remove it from the heat when it is hot but not boiling, add the chopped up chocolate and stir. And then walk away.
The hot liquid will continue to melt the chocolate, saving you the anxiety of tending to a sputtering double-boiler or those 15-seconds-at-a-time microwave marathons. The chocolate will continue to melt as you prepare your other ingredients. When you need it, just give it a quick stir to blend the chocolate in with the liquid and then add it to your other ingredients.
Tips
- Be very careful when melting chocolate in the microwave. Use small bursts at a time and stir after each burst of microwave power, as chocolate can look unmelted as it tends to hold its shape.
- Overcooked chocolate has a burnt smell and taste. Instead of being smooth and runny it is dry.
- The higher the wattage of your microwave the less cooking the time will be i.e. 900 – 1000W can take approximately 1 min and 45 seconds. 700 – 800W can take approximately 2mins 20 seconds.
- Always use a clean metal spoon to stir chocolate.
- Keep water or moisture away from chocolate when melting as one drop can ruin the chocolate.
