Melting chocolate
Equipment you will need for this technique:
- Saucepan
- Heatproof bowl
- Wooden spoon
Melting chocolate can be a delicate process, but when done correctly, it yields smooth, velvety results perfect for cakes, buttercream icing, or any dessert. Follow these simple steps to achieve perfectly melted chocolate every time.
How to make a Melting Chocolate
- Prepare the Saucepan: Fill a medium-sized saucepan about a quarter full with boiling water and bring it to a simmer over low heat.
- Set Up the Double Boiler: Place a heatproof bowl on top of the saucepan. Ensure the bowl isn’t touching the water and that no steam can escape up the side of the bowl, which can let water droplets into the chocolate.
- Add the Chocolate: Break the chocolate into small, even pieces and add them to the bowl. The smaller the chocolate pieces, the quicker and more evenly they will melt.
- Melt the Chocolate: Simmer gently for 2–3 minutes, until most of the chocolate is melted, stirring occasionally with a rubber spatula.
- Finish Melting: Turn off the heat and allow the chocolate to continue to melt slowly in the residual heat, which usually takes 3–5 minutes. Stir until smooth.
- Rescue Seized Chocolate (if necessary):
- If the chocolate seizes and becomes lumpy, make a chocolate sauce by adding cubes of butter to the heatproof bowl and stirring until melted and combined.
- Alternatively, make a chocolate ganache by adding warm cream to the heatproof bowl and stirring until fully combined and silky.
