Melted chocolate is the basis for healthy treats such as frozen banana pops as well as decadent, special occasion-only confections such as chocolate truffles. With its balanced mix of sweetness and richness, bittersweet chocolate is ideal for melting. However, melting any type of chocolate is tricky, and bittersweet chocolate's distinct characteristics make it especially problematic. With a little knowledge and a few common household items, you can succeed every time.
Step 1
Unwrap your chocolate bars and place them on a microwave-safe plate. Microwave them on high for 10 seconds. This trick, published in the September 2007 issue of "Cook's Illustrated" magazine, keeps chocolate from shattering and flying all over your counters when you chop it. If using chocolate chips, you can skip this step as well as step 2.
Step 2
Break the chocolate bars into chunks and place on a cutting board. Place the blade of a chef's knife or other non-serrated knife as close to the edge of one of the chocolate chunks and tap the back of the blade with a rubber mallet or the flat of your hand to remove thin chocolate shavings. Repeat until you have cut all the chocolate into shavings.
Step 3
Remove your heating pad's cloth cover and place the heating pad inside a large metal or oven-proof glass bowl. Turn the heating pad to high and place another metal bowl inside the heating pad. Allow the heating pad to heat up for at least 5 minutes.
Step 4
Place your chocolate shavings or chocolate chips in the smaller metal bowl. Using a heating pad to melt chocolate, a trick invented by Food Network chef and author Alton Brown, heats the chocolate slowly and keeps all moisture away from the chocolate, which reduces the risk of burning and seizing. Because bittersweet chocolate has more sugar than unsweetened baker's chocolate, and sugar burns easily, this method works especially well for bittersweet chocolate.
Step 5
Stir the chocolate with a heat-proof spatula or wooden spoon until the chocolate melts. Metal utensils transfer heat to your hands and do not distribute heat within the chocolate as evenly, so use extra care if you must use a metal spoon to stir your chocolate.
Tips and Warnings
- While a small amount of liquid can seize melting chocolate, adding water or cream will not.
- Use care when working with melted chocolate; because it is sticky, it can cause severe burns.
Things You'll Need
- 8 oz. bittersweet chocolate bars or chocolate chips
- Cutting board
- Chef's knife or other non-serrated knife
- Rubber mallet (optional)
- Large metal bowl
- Medium metal bowl
- Heating pad
- Heat-proof spatula or wooden spoon
References
- "Cooks Illustrated"; Powder-Free Chocolate; September 2007
- "I'm Just Here for the Food"; Alton Brown; 2002
- Fine Cooking: A Chocolate Glossary
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