This Method Makes Melting Chocolate Chips a Breeze (2024)

FAQs

What is the best way to melt chocolate chips? ›

The two easiest, most common ways to melt chocolate—chips or otherwise—is in a double boiler on the stove or in the microwave. Both have their advantages. A double boiler, which is a set of pots that consists of one larger pot and a smaller one that rests above the first, allows you to cook low and slow.

First method: tempering in a bain-marie

This classic technique is the easiest to do. It involves melting (chopped) chocolate in a bain-marie while stirring and regularly checking the temperature. However, be careful not to drop any water in the chocolate - just a few drops are enough to spoil the lot.

Tempering Chocolate Method 1

Heat over hot but not boiling water, stirring constantly, until chocolate reaches 110°–115°F. Place the top pan of the double boiler on a towel. Cool chocolate to 95°–100°F. Add the remaining chocolate to the top pan, stirring until melted.

This often happens with melted milk chocolate when it overheats or gets a splash of water. Add a couple of tablespoons boiling water and stir through. This will remove the lumps and make it silky smooth again. Ready to add to cakes, ice cream or straight in ya mouth.

To temper chocolate, it is heated so it melts completely, stirred to cool to approximately 78 degrees Fahrenheit, then heated again to an exact temperature, depending on the type of chocolate it is... dark, milk, or white. Tempering is accomplished through different methods and by machine.

The quickest way to melt chocolate is in the microwave. Simply place your chocolate in a microwave-safe bowl and microwave it in 30-second intervals, stirring between each interval, until the chocolate is smooth and thoroughly melted.

To thin melted chocolate, add a small amount of neutral oil, like vegetable oil or cocoa butter, stirring gently until it reaches the desired consistency. Melt slowly to avoid overheating, and keep water out to prevent the chocolate from seizing.

A low melting point

Sugar in the chips can burn if the chocolate is melted too quickly or at too high of a temperature, leading to a lumpy or gritty texture – known as “seizing.”

The melting process is a physical change of state from a solid to a liquid. The chocolate doesn't change chemically and can easily solidify when put to room temperature.

To make chocolate melt in your mouth, chocolatiers try to maximise the amount of Type V fat crystals in the mixture using a process called tempering. This involves heating and cooling the mixture to melt the different crystal types (which have different melting points) until mainly Type V remains.

What is a chocolate melting machine called? ›

A chocolate tempering machine is a device for melting, de-crystalizing and crystalizing your chocolate to result in a hard and shiny finished product.

You can temper and coat with most any chocolate, including semisweet, milk, or white; they just need slightly different handling, mostly regarding temperatures.

Finely chop your chocolate. This helps it melt quickly and evenly. If you're chopping a big, thick block, use a large serrated knife. Avoid chocolate chips.

If you want to keep your chocolate bar from melting, using a cool bag or container is one of the simplest and most effective hacks. Just like refrigeration, these insulated storage solutions maintain a consistent temperature that can prevent chocolate from melting even on hot days.

The next time you're dipping treats in chocolate, add a dollop of coconut oil to the melting chocolate. The more coconut oil you use, the more liquid and smooth the chocolate coating will be. As a baseline, we recommend adding one tablespoon of coconut oil per one cup of chocolate.

Only use a little oil, as it will make the chocolate soft. How can you make melted chocolate softer? Adding butter or oil to melted chocolate helps make it smoother because it increases the fat content. For soft and silky melted chocolate, add coconut oil.

Alternatively, you can use a bit of vegetable oil or shortening. Start by adding just a small amount (a teaspoon for every 100 grams of chocolate should suffice), stir it in, and see if the chocolate is thin enough for your needs. If not, add a little more, but remember - it's easier to add than to take away!