There are many other ways to melt chocolate, but these three have been used the most over time and for a good reason.
This is by far the quickest way to melt your chocolate! Using a microwave is a great way to melt your chocolate when you quickly need small amounts. It's also fast and easy, perfect for when it's not worth making something more complicated or taking up valuable kitchen space with an actual pots-and-pans situation! Here's how to do it step by step:
The key here is to go slowly and carefully. For first bursts, you might not see any difference, but after a while, you'll see the edges starting to melt.
This is the classic and most foolproof method of melting chocolate all bakers and chefs go for. Using this method, we can melt chocolate without the risk of burning it.
If you don't own a double-boiler pan, no problem. All you need is a small saucepan to boil some water and a heat-resistant bowl placed on top of the saucepan without touching the water.
If your chocolate starts to solidify before using it, simply move it back to the double boiler and melt again. With this method, you can work with a larger amount of chocolate and work with it for longer since you can keep heating it repeatedly.
The double boiler method is perfect for making baked desserts. For example, you can use it to make fondant or ganache icing or combine all the ingredients for a cake batter that needs melted chocolate.
Do not let any water get into your chocolate! Water is chocolate's worst enemy - It is what turns your chocolate into a lumpy mess. However, if it does happen, you can fix it simply by adding some cream or butter to restore the fat/moisture balance.
You might not think of your slow cooker as the best choice for melting chocolate, but it is perfect if you try to melt large amounts of chocolate or use multiple types of chocolate simultaneously.
Once the chocolate is melted, turn the heat to warm, and the melted chocolate should stay melted for a good 2 hours.
White chocolate is different from dark or milk chocolate in that it has a lower burning point. It needs more attention as it is more sensitive to moisture and temperature and will seize, burn, or become lumpy quickly.
If you need to melt white chocolate, the Bain Marie or the double boiler method is the best way to go. It is the method that is gentle enough for white chocolate chips and lets the chocolate melt slowly without overheating and turning into a lumpy mess.
Watch our video guide for melting chocolate: