How to melt chocolate in the microwave

You must use a microwave-safe bowl, ideally borosilicate glaze or a ceramic. Look for lawn bowling marked as being microwave safe on the base or without any metallic designs. The work of melting chocolate involves stirring, so draw indisputable you take the spoon out of the bowl each time before returning it to the microwave, particularly if it ’ s a alloy spoon. To get a glazed professional end for more complex chocolate exploit – like making an Easter egg, for example – you ‘re best tempering the chocolate using a bain marie, marble slab and a digital thermometer. See our template to what you need for cocoa shape. For recipes where the chocolate good needs to be melted and drizzled over or stirred into something else before bake, melting it in the microwave is quick, bare and convenient.

The bowl will heat up quite a bunch, indeed use an oven boxing glove or tea towel to protect your hands when lifting it in and out. Make sure the bowling ball you ’ re using is wholly dry and clean. If there ’ s a little water or oil in the bowl, the chocolate could split and become farinaceous and unpleasant .

Stir every 20-30 seconds

Melting chocolate in the microwave is n’t wholly without perils. As the heat from a microwave can be fairly boisterous and starts from within, you must make indisputable that you pause cooking every 20 to 30 seconds to give it a stimulate – otherwise your chocolate could burn, and cut cocoa has a frightful relish .Glass bowl of melted chocolae being stirred

Basic recipe for melting chocolate in the microwave

Coats around 26 marshmallows or drizzles over 12 biscuits .

  • 50g milk chocolate
  • 50g white chocolate
  • your choice of marshmallows or biscuits
  1. Break or chop the milk chocolate into small pieces, ideally all very similar in size, then put them in a microwave-safe bowl.
  2. Do the same with the white chocolate, putting it in a separate microwave-safe bowl.
  3. If your microwave has multiple heat settings, switch to ‘low’ or ‘defrost’.
  4. Microwave the milk chocolate for 30 seconds (or 20 seconds if at a high temperature) then take the bowl out and give it a stir.
  5. Place the bowl back in the microwave and repeat the process of cooking for 30 seconds, stopping, stirring and returning to the microwave until the chocolate has melted.
  6. If there are one or two lumps that still have not melted, keep stirring it outside the microwave to melt the last few pieces in the residual heat of the bowl.
  7. Once the chocolate has melted, leave it to cool for a minute or two before using, because microwaved food continues to cook for a little while afterwards.
  8. Repeat this method with the white chocolate. Use the melted chocolate to dip and coat marshmallows, to drizzle over biscuits or use in your recipes.

Top 5 melted chocolate recipes

Hot chocolate stirrers We all know a few traditionalist chocolate fans – make them one of these hot choc stirrers as a giving and they ‘ll never want to use powderize cocoa again. Cardamom & pistachio biscuits Everyone will love these beautiful biscuits and they make an impressive homemade give. Dip them in chocolate and sprinkles to finish.

Nanaimo bars Need ideas for a coffee dawn or afternoon tea ? These bars from Canada are sol moreish, with a crunchy cookie base, custard level and chocolate top. Sweet shop bark This adaptable cocoa bark is chockablock with Easter goodies. peak with any treats you fancy and break into shards to make a great homemade gift. Chocolate sponge cake good Food subscriber Eve Scott shares this easy, goofproof recipe for cocoa sponge cake, perfective for a birthday, good afternoon tea or weekend treat.

Find out more about how to melt chocolate…

How to melt chocolate using a bain marie
How to work with cocoa
How to make chocolate fondant
How to make ganache
How to temper cocoa ad What is your favourite recipe using melted chocolate? Leave a comment below…