Chocolate melting for baking is a demanding task and if not
perfectly done you may end up a grainy mess or burned and probably ruin everything you’re baking. There are three chocolate melting methods shared below
and each melting is successful in it’s owe way and beside you need to use a
method that will work for you and start cooking:
Oven Method
Melting chocolate using your oven is very easy but you have
to very watchful. This is because it is easy to get caught up other baking
activities without realizing that you’ve overheated your chocolate until it’s
too late.
Follow these steps on how to how to use oven to melt chocolate?
- Heat up your oven to 110 degrees.
- Cut the chocolate into pieces and put into a dish and then place inside your oven.
- Make sure the door is open and put a close eye on it. The whole process will not take more than an hour to melt.
Double Boiler Method
This method uses 2 pots or double boiler pot. The bottom pot
has about an inch of water in it and the top pot is a bit smaller and rest on
the bottom pot. The water should be heated to just below a simmer. Cut the
chocolate and put them in the top pot. Stir the chocolate until it is melted
and you must be careful not to allow water to mix with the chocolate as it will
make it grainy.
Microwave Method
Microwave is the fastest way to melting chocolate but also
the most fatal method as within some seconds of overheating can spoil the
chocolate.
Follow these steps on how to Melt Chocolate with Microwave?
- Chop the chocolate and put it in a microwave safe bowl.
- Heat on 50 percent for one to four minutes; the amount of time required depends on the quantity of chocolate you’re melting so you will have to put an eye on your chocolate through the entire time.
- When you notice that it is becoming shiny and before it gets melted completely, remove it from the microwave and stir until it melts completely.
Following any of these way of melting chocolate will be very helpful if you are more careful in the process.
