How To Melt Chocolate In The Microwave – Bakin’ Care Of Business

bit-by-bit tutorial about how to easily melt chocolate in the microwave to avoid sunburn. No need to use a double over kettle on the stave ! *This post contains some consort links that as an Amazon Associate pay me a minor commission at no extra cost to you. Thanks for helping keep me in flour and carbohydrate. See my disclosure policy here. How To Melt Chocolate In The Microwave Ok, wholly, this is the time of class when evening those of us who never bake a thing feel the motivation to be Julia Child in the kitchen for the holidays. Or if you are like me, it ’ s the prison term of year I crack out recipes I only make during the vacation season and can ’ triiodothyronine remember how the heck that recipe is supposed to go. so I burn a couple pans of fudge and make some boggy peanut brittle trying to remember. So we are going back to the basics for a few things. I realized in many of my recipes that require melting chocolate, I tell you to follow the directions on the back of the box and leave it at that. But then I watched person who wholly should have know better shove a bowl of cocoa in the microwave for 2 minutes straight and wonder why it was burned. And let me tell you what, you have not smelled stink until you have burned chocolate in your microwave.

This tutorial is about melting candy coating chocolate. Like candy melts, chocolate chips, and the almond bark you see in stores this prison term of year. NOT cocoa bars which need to be tempered. We are not there however. I am not there yet. These are all chocolate products that contain shortening so they do not require annealing. I like to use sugarcoat melts when dipping, they dry flying and hard, unlike chocolate chips. Chocolate chips will dry but remain muggy and melty to the refer.

How To Melt Chocolate In The Microwave

Candy Melts Dump sugarcoat melts in a heat proof bowl. I think candy melts are a little on the thick side so I add in a teaspoon of shortening for each box of candy melts. The shorten thins out the chocolate making it easier to dip. Don ’ thymine be dainty about the shorten, we ’ ra talking candy melts hera, they are already over processed and insalubrious beyond restraint. Don ’ metric ton eat them every day. ( I have noticed that when I use the Ghiradelli brand melting cocoa that I don ’ t need to thin it out with shortening ). melt chocolate for 30 seconds

  • Put bowl in the microwave and microwave for 30 seconds.  NO LONGER!
  • Get the bowl out and stir.  It won’t look like anything happened and you will be tempted to go longer next time because you find this process tedious.  DON’T DO IT!
  • Put the bowl back in the microwave and microwave for another 30 seconds.  Get the bowl out and stir again.
  • Keep doing this until the chocolate is melted.  There will be a point when it is almost melted, just a few little lumps.  Try and stir it smooth at this point.  I have noticed with the candy melts it is possible to over heat it and then the chocolate gets streaky as it dries.

Dipping

  • You’re ready to dip!

How do you thin chocolate for dipping?

I like to use shortening or coconut vegetable oil. Both thaw quickly in the microwave but are a solid at room temperature. So they will melt but cool solid, which is what you want for your dipping chocolate. Use 1 teaspoon shorten or coconut oil per package of melting cocoa. I use the lapp sum if I ’ megabyte melting chocolate chips. Some people like to use butter to thin their cocoa, I don ’ deoxythymidine monophosphate because butter is still 20 % water and I don ’ triiodothyronine want my chocolate to seize.

Can I add milk to melted chocolate to thin it out?

No. Use an shorten or coconut oil. Water ( and milk is largely water ) will seize your chocolate. We sometimes add big cream to melting chocolate to make ganache, which is fantastic, but soft and won ’ triiodothyronine coat your candies.

Why did my chocolate go hard when melting?

There are a match of possibilities :

  • It’s burned-if you put it in the microwave for too long without stirring, the chocolate can burn. Burned chocolate gets hard. It also stinks. You can’t really save burned chocolate.
  • It seized-usually chocolate seizes when it comes into contact with water. If this happens, add in a little more chocolate or a teaspoon of shortening and try microwaving it again for 10 more seconds and stirring.

Dipping Oreos into white chocolate Print Pin

How To Melt Chocolate In The Microwave

Step-by-step tutorial about how to easily melt chocolate in the microwave to avoid burning. No need to use a double boiler on the stove!

Prep Time

3

minutes

Servings

12

ounces

Equipment

  • microwave safe bowl
  • smooch or rubber spatula

Ingredients

  • 1 12 snow leopard box melting cocoa like Candy melts
  • 1 teaspoon shortening or coconut oil

Instructions

  • Dump candy melts in a heat proof bowl. I think candy melts are a little on the thick side so I add in a teaspoon of shortening for each package of candy melts.

  • Put bowl in the microwave and microwave for 30 seconds. NO LONGER!

  • Get the bowl out and stir. It won’t look like anything happened and you will be tempted to go longer next time because you find this process tedious. DON’T DO IT!

  • Put the bowl back in the microwave and microwave for another 30 seconds. Get the bowl out and stir again.

  • Keep doing this until the chocolate is melted. There will be a point when it is almost melted, just a few little lumps. Try and stir it smooth at this point. I have noticed with the candy melts it is possible to over heat it and then the chocolate gets streaky as it dries.

  • You’re ready to dip!

Recipes that use melted chocolate:

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