Melting Chocolate

How do I melt chocolate?

Melting chocolate is one of those things that must be done carefully, particularly if you are using a microwave or a pot over hot water. If even a drop of water or steam gets into the chocolate, it will 'cease' (thicken). You can use it to make ganache, chocolate sauce or in other general cooking, but not for making chocolates! Start again with some more couverture. We sell everything you need for chocolate making, including new and pre-loved moulds, spatulas and specialty ingredients as well as regularly running chocolate making classes. Our supplies are available via our on-line shop or can be purchased by contacting us directly (supplies and chocolate sent around Australia).

What temperature should chocolate be melted to?

White and milk chocolate should be melted to (and not exceed) 40°C and dark chocolate should not exceed 45°C. If heated above these limits, the chocolate may scold.

Three main methods of melting chocolate

Method 1: Over hot water

1. put the chocolate in a bowl placed over a saucepan of barely simmering water
2. ensure the bowl is not in direct contact with the water (or it can scold and cannot be reused)
3. ensure that no water or steam goes into the chocolate (or it will ‘cease’ and can only be used for other general cooking such as a chocolate sauce or ganache).

Method 2: In the microwave

1. put the chocolate in a microwave-safe bowl
2. heat in the microwave for about 30-60 secs initially (depends on the amount of chocolate) then stir
3. heat for another 30 secs and stir and continue until the chocolate starts to melt
4. when the chocolate has started to melt, heat in short bursts (try 15-20 secs), stirring after each burst, to make sure the chocolate warms evenly and does not scorch
5. continue until all the chocolate has melted

Method 3: In a melting tank

A melting tank is an electric, temperature controlled tank that melts and holds the temperature of the finished chocolate (available in 2L, 5L or 10L sizes). You simply put the chocolate in the inner metal tank, cover with lid and turn the thermostat to 45°C. If a large quantity of chocolate is being melted, put it on and leave it overnight (the tank can be left on continuously, adding more unmelted chocolate buds as needed).