Melting chocolate

6
10
Joined Mar 29, 2010
I have had no problem melting my chocolate in the microwave until last year.  It turned very dry and I tried it again and same thing.

I then tried to do it on the stove with a bowl on top of steamer water (double broiler??)

This worked a little better.

But what is the best way to melt chocolate. It is so expensive dont want to fail again  thanks!
 
6
10
Joined Mar 29, 2010
Oh I make white trash for Christmas. Pour white chocolate over chexmix, peanuts, cheerios,

It really is good!
 
134
15
Joined Mar 20, 2010

If your chocolate seizes when melting- a rescue remedy is to pour a little vegetable oil into the chocolate and stir.

This can happen because the chocolate has not been melted correctly or because it is old and has been stored incorrectly.

store chocolate in a cool, dry place, away from any strong smells or odours.

You can melt chocolate in a microwave-stir the chocolate every ten-20 seconds or so-depending on power. Be extra careful with white chocolate

When melting in a bain maire, you must be sure that the bottom of the container containing chocolate is not in direct contact with the heat source and do not allow any water to enter the chocolate-if you boil the water-you will create steam and it can enter the chocolate, so it is better to heat the water at a gentle simmer.
 
5,288
767
Joined Oct 10, 2005

If your chocolate seizes when melting- a rescue remedy is to pour a little vegetable oil into the chocolate and stir.

This can happen because the chocolate has not been melted correctly or because it is old and has been stored incorrectly.
 
134
15
Joined Mar 20, 2010
yes, as I said chocolate will sieze when water gets in and this can enter through direct contact  or through steam. 

But  as there has never been a problem melting the chocolate in a microwave before and assuming no water is evident, it could be that the chocolate is old or has not been stored correctly.  

You can see this, for example with  chocolate sculptures that have been on display for several weeks, if you melt  the stucture down, the chances are the chocolate will be dry, chalky and lumpy.(again this may not happen -  depending on the conditions)
 
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