It can be hard to tell whether chocolate is burning or is not melting. However, you can avoid both extremes. Discerning specific chocolates' scorching point depends on the kind of chocolate used. White chocolates are the most delicate, while darker chocolates are more resilient. Regardless, you can tell when chocolate burns by the sharp, bitter odor it exudes. If the chocolate begins to stick to the double boiler, it could scorch. If chocolate is not melting, it will be evident. As long as the heat source is on, the chocolate should melt. Keeping it from burning is the key to successfully melting chocolate.
Using a Double Boiler
Step 1
Chop chocolate into quarter-inch pieces.
Step 2
Heat water on high in the bottom pan of a double boiler until the water boils.
Step 3
Reduce heat to medium-high. The water should stay hot, but not boil.
Step 4
Place chocolate pieces in the upper double-boiler pan.
Step 5
Stir with a wooden spoon or stirrer until chocolate liquefies.
Step 6
Remove from heat when chocolate is thoroughly smooth, which should take approximately five minutes.
Using a Microwave Oven
Step 1
Chop chocolate into quarter-inch pieces.
Step 2
Place the chocolate pieces in a microwave-safe bowl or container.
Step 3
Place the container in the microwave oven.
Step 4
Set the microwave for medium -- or half-power -- heat for 60 seconds.
Step 5
Use a wooden spoon or stirrer to check consistency.
Step 6
Re-heat at medium power for 30 more seconds.
Step 7
Stir and repeat 30-second reheats until the chocolate is smooth.
Using Direct Heat
Step 1
Chop chocolate into quarter-inch pieces.
Step 2
Place in a sauté pan and heat over low to medium-low heat.
Step 3
Use a wooden spoon or stirrer to stir frequently.
Step 4
Remove from heat when the chocolate pieces are completely melted.
Tips and Warnings
- Direct heating carries the most potential for scorching and burning; use it as a last resort. It is best used if heating chocolate for baking or for a batter. White chocolate is extremely delicate. It should not be exposed to heat any longer than it takes to liquefy, which should be between two and five minutes.
- If the odor of chocolate turns bitter or if the chocolate begins to stick to the bottom of the pan, it is burning. Remove the pan from heat immediately.
Things You'll Need
- 1 knife
- 1 cutting board
- 1 wooden spoon or stirrer
- 1 double boiler
- 1 sauté pan
- 1 microwave-safe container
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