Content

• Steps
• Advice
• Warning
• What you need

Melting chocolate chips is one of the effective ways to help you have the chocolate melt in seconds. The surface area of ​​the chocolate chips helps them to melt easier and faster. This way, you can lift the pot / bowl of melted chocolate from the stove before the thickening process takes place, causing the chocolate to lump. However, the chocolate chip's small size means that they need to be handled with care to avoid scorching or drying out.

Steps

Method 1 of 2: Use a water bath

1. 

   Pour about 5cm high water into a small pot. You can use a water bath or improvise by combining a small pot and a heat-resistant bowl. However, at this time, it is not necessary to place the second small pot or the bowl on the first small pot.
   • If you are using a bowl, make sure it fits nicely over the top of the pot and there is no space for the heat to escape.
   • A water bath is your best option if you want to keep your chocolate melted longer (like when you make a chocolate dipped strawberry).

2. 

   
   
   Boil water over medium heat. When the water is about to boil, you can start measuring the chocolate.
   • If you can't afford chocolate chips, stick to chocolate bars. However, you need to cut them into small pieces of about 0.6 cm before boiling.

3. 

   Remove the pot from the stove. You should place the pot on a heat-resistant surface to protect the counter. Better yet, just place the pot near the stove, in case the chocolate freezes too quickly.

4. 

   
   
   Put the chocolate in the second small pot. If you are using a "field war" water bath, put the chocolate in a heat-resistant bowl. Regardless of the object you use, you need to make sure it is completely dry. Moisture will cause the chocolate to "curl" or freeze.
   • If you have to melt large amounts of chocolate you should only pre-treat of that amount. This way, the chocolate will melt faster.
   • Friend may Treat lumpy chocolate by adding cream, but this will affect the final product.

5. 

   
   
   Place the second small pot (or bowl) on top of the first small pot. Make sure the bottom of the pot or bowl does not touch the water in the first pot. If so, you need to pour some water out. In addition, the second pot or the bowl should be placed snugly over the first so that the steam cannot escape.

   

   Mathew Rice

   Professional baker and dessert influencer Mathew Rice has worked for pastries across the country since the late 1990s. His creations were featured in Food & Wine, Bon Appetit and Martha Stewart Weddings. In 2016, Eater named Mathew one of the top 18 chefs who deserved to be followed on Instagram.

   

   Mathew Rice
   Professional bakers and influencers in dessert cuisine

   Why must use a water bath?
   Professional baker Mathew Rice said: "Basically you don't need to overheat chocolate. So I think the main problem many people have at home is that they cook chocolate- The chocolate is in high heat and when it is too hot the chocolate will curl or become unusable. "

6. 

   Wait until the chocolate is almost melted, stirring occasionally with the dough platter. Again, the trowel must also be dry so that the chocolate doesn't clump. Be sure to scrape the bottom and sides of the pot regularly.
   • If you use a large amount of chocolate, you can add of the remaining chocolate gradually.

7. 

   Remove the second pot or the bowl from the first pot and place it on the counter. You can dispose of water in the first pot at this point, but you'd better stay hydrated until the process is complete - in case the chocolate coagulates too quickly.

   

   Mathew Rice

   Professional baker and dessert influencer Mathew Rice has worked for pastries across the country since the late 1990s. His creations were featured in Food & Wine, Bon Appetit and Martha Stewart Weddings. In 2016, Eater named Mathew one of the top 18 chefs who deserved to be followed on Instagram.

   

   Mathew Rice
   Professional bakers and influencers in dessert cuisine

   Professional baker Mathew Rice adds: "After half of the chocolate has melted, I usually take out the chocolate pot / bowl because the heat can still melt the entire chocolate. Next, I'm going to use the chocolate shaker. One part of the chocolate is still melting and the other is cooling, so you'll have a finished product with a nice texture. "

8. 

   Continue to stir the chocolates until the mixture is smooth and there are no small pieces of chocolate left. After the chocolate has melted, you can add other ingredients like shortening or paraffin.
   • If the recipe requires paraffin, you must melt it down first.

9. 

   Use the chocolate as required by the recipe. If the chocolate is too hot, let it cool for about 10 minutes, then stir and use. advertisement

Method 2 of 2: Use a microwave

1. 

   Place the chocolate chips in a large microwave-ready bowl. It is important that the bowl being used remains cool or slightly warm after a few minutes of being microwave-heated; otherwise, the temperature of the bowl will affect the chocolate. In addition, the bowl needs to be completely dry as moisture can cause the chocolate to freeze and become lumpy.
   • If you cannot touch the bowl after a few minutes of being heated in the microwave, that kind of bowl is not suitable for chocolate smelting.
   • If you can't find the chocolate chips, cut the chocolates into small pieces about 0.6cm.
   • If you need to melt large amounts of chocolate, process small portions one after another.

2. 

   Microwave the chocolate on medium heat for about 1 minute and stir. You can stir the chocolate with a spatula or spoon, but make sure the utensils used are dry. Also, keep in mind that each microwave has a different capacity, so your chocolate may not melt completely after this time.That is also very common; You can always continue to cook chocolate in short bursts.
   • Chocolate doesn't deform when microwaved, so stirring will give you a finished, creamy chocolate.

   

   Mathew Rice

   Professional baker and dessert influencer Mathew Rice has worked for pastries across the country since the late 1990s. His creations were featured in Food & Wine, Bon Appetit and Martha Stewart Weddings. In 2016, Eater named Mathew one of the top 18 chefs who deserved to be followed on Instagram.

   

   Mathew Rice
   Professional bakers and influencers in dessert cuisine

   Professional baker Mathew Rice said: "If your microwave has multiple thermostats, you should not go beyond the medium heat setting. You can heat the chocolate for 30 seconds and stir until it has chocolate. melting."

3. 

   Continue to simmer the chocolate in intervals of 10-15 seconds and stir after each interval until you have the chocolate. almost melting. Milk chocolate and white chocolate generally heat faster than dark chocolate. It is better to stir these two chocolates every 10 seconds. This may sound like a feat, but will reduce the risk of burning. Remember that the chocolate will stay in shape when heated in the microwave, so stirring will "melt" the chocolate.
   • The cooking time will depend on the amount of chocolate to be processed. For example:
     • 30gr will take about 1 minute.
     • 230gr will take about 3 minutes.
     • 450gr will take about 6 minutes.

4. 

   Remove the chocolate from the microwave and keep stirring until it is smooth. When the chocolate is almost melted, take the bowl out of the microwave and place it on a heat-resistant surface. Continue to stir the chocolates, regularly scooping the bottom and sides of the bowl until it is smooth and free of lumps.

5. 

   Use chocolate. At this point, you can add other ingredients to the chocolate as required by the recipe, such as shortening or paraffin. advertisement

Advice

• If you make it too hot, pour it into a cold bowl right away and add a few pieces of unsold chocolate. Stir continuously to prevent the chocolate from lumping.
• If the microwave does not have a rotating function, you must manually rotate the chocolate chip bowl after each cooking interval and stir well.
• If you don't have a water bath, you can use a metal or glass bowl that fits well over the top of a small pot. If you are using a glass bowl, make sure it works in the oven or cooks on the stove.
• Chocolate usually remains in shape when heated in the microwave. However, a quick stir will help the chocolate "melt" and make the chocolate smoother.
• If you boil chocolate with another liquid, use at least 1 tablespoon (15 ml) of liquid for every 60 grams of chocolate so the cocoa and the sugar in the chocolate won't stick and clump. . Dark chocolate will need more liquid to avoid clumping.
• Without the chocolate chips, use the chocolate bars cut into small pieces about 0.6 cm.
• Milk chocolate and white chocolate usually melt faster than dark chocolate, so be extra careful when handling them.
• If you want to add shortening or paraffin, you must add it after the chocolate has melted. Paraffin must also be melted separately.

Warning

• Unless the recipe requires the chocolate to be melted with liquid, you should avoid using water when melting the chocolate. Water can cause chocolate to clump and cannot be added to recipes. Likewise, don't add cold liquids to melted chocolate (you should heat the liquid to use, but not boil it.)
• Be careful when moving the hot chocolate chip bowl / pot to avoid getting burned.
• Regardless of whether you melt chocolate chips in the microwave or on the stove, the melting point of milk chocolate or white chocolate cannot exceed 46 ° C or 49 ° C for chocolate. black chocolate. Higher temperatures will cause the chocolate to burn.
• Do not use a wooden spoon to stir the chocolate. Wooden spoons have other flavors that can affect the chocolate.

What you need

Use a water bath

• Water bath (or small pot and heat-resistant bowl)
• A kitchen
• Powdered tree

Use the microwave

• Big bowl can be used in the microwave
• Spoons or powders
• Microwave