Melting Chocolate

10 Jun

Melting Chocolate:

Without  Fancy-Schmancy Stuff

Melting chocolate is one of those baking tasks that really isn’t that difficult. However, there are a few things that can go wrong, and also, we chaos kitchen girls have a few tricks that might make the job way easier for you.

Most importantly, you don’t need a double boiler. Honestly. No matter what any fancy-schmancy cookbook tells you, we promise you can do just fine without one. At least, for melting chocolate. We have heard rumors of things called, “vegetables” that need to be cooked in a double boiler, but we doubt these strange, “veggies” really exist.

We’ve certainly never seen one in OUR kitchen.

Anyways, what you need is a microwave and a microwave safe bowl.

And chocolate. (Duh)

How to Melt Chocolate:

1. Cut the chocolate into smaller pieces, using a large, sharp knife. Keep all the pieces about the same size. Keeping it all about the size of dice ensures a more even melting. Also, if you cut the chocolate too fine, its easy to lose some of it. Which would be very sad.

2. Put chocolate in microwave safe bowl, and then microwave it for one minute at medium heat. Pull bowl out, and stir. Even if the chocolate doesn’t look melted, try to stir it around. Sometimes the  bottom melts before the top.

3.  This time put the bowl back in for only thirty seconds, remove, and stir again. Remember, you don’t want your chocolate to boil, so always check to make sure it’s not getting too hot.

4. Repeat step three as necessary, until you have smooth, melted chocolate. Tada! No double boiler needed.

Final bits of advice.

-Keep water away from melting chocolate. Dry everything, spoon, bowl, your hands, before it touches chocolate. Water causes chocolate to “seize” which is fancy baker-people speak for…ugly non-melty chocolate.

-If you’re using those “chocolate” melting discs, first of all, you should know they are more waxy materials than chocolate, and secondly, the instructions are slightly different. Follow the directions on their packaging.

-If your microwave usually cooks very hot, reduce all time given in this advice by half.

-No matter how yummy it looks, don’t try and eat melted unsweetened chocolate. We both have. We then both drank a lot of  our favorite beverages. (C’s=coffee. K’s=milk. Why? What beverage were you thinking we keep on hand in the kitchen?)

-To chop chocolate, firm downwards pressure with a sharp knife works really well. Don’t saw back and forth.  That increases bits of chocolate dust, which makes a mess and makes it harder to microwave.



Some of our Recipes that Use Melted Chocolate:

Marbled Chocolate Peanut Butter Cookies
Cocoa Bombs


2 Responses to “Melting Chocolate”

  1. Monica Stocum June 21, 2011 at 4:42 pm #

    Great blog! I am a friend of your grandmother Diane. I loved your sense of humor. Made reading so much more fun. I’ll keep looking. I don’t cook very much, but may have to start. Rum in Christmas cookies? Congratulations.

  2. Sophia of The Two Miss Fits June 27, 2011 at 2:41 am #

    I’ve been dying to melt some chocolate but I read somewhere that it’s a complicated process. So, I’ve never actually attempted to melt some. Looks like I finally will, thanks a lot for this easy breezy how-to! 🙂

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