How to melt chocolate at home

Many recipes involve the use of liquid natural chocolate, but not all housewives know how to melt it. The product is used by confectioners for making chocolate fountains, decorating cakes, muffins, making cocktails, mousses, mocha and other culinary masterpieces. At first glance, it might seem that preparing a delicious filling is not difficult, but this error is erroneous. Before proceeding with the procedure, it is necessary to choose chocolate with the optimal composition.

How to choose the right chocolate

1. One of the best options for melted chocolate is a variety of couverture. It is characterized by an overly expensive pricing policy due to the high content of cocoa butter and natural composition. When melted, the couverture looks perfect: a thin crispy crust with a glossy tint attracts you to taste all its charms.
2. Refuse to buy cheap chocolate bars. In solid form, they do not differ in exquisite taste, and when heated, all preservatives will come out.
3. The worst option is porous chocolate. Even a premium product is not suitable for the heating procedure in structure.
4. Before paying for the goods, carefully study the column "Composition". All components must be natural with a maximum cocoa butter content. E-preservatives of unknown formulations should not be present in chocolate.
5. When choosing chocolate, give preference to a pure composition without flavors. It is also worth abandoning the purchase of a product with raisins, dried apricots, nuts, yogurt filling, cereal and more.
6. Pay attention to the chocolate mass marked "table". Confectioners use it to make chocolate fountains, because the composition melts without forming lumps.
7. There are various forms of melted chocolate. For example, the glaze is more liquid, translucent in some cases. Inscription chocolate is viscous, thick and easier to process. Depending on the idea, choose dessert chocolate (liquid) or confectionery (thick).

How to melt chocolate in the microwave

Method number 1. Break the tile into separate small rectangles about 1 * 0.5 cm in size. Put the chocolate in a shallow plate, arrange the squares so that one part does not lie on the other. If this is not possible and the plate is too small, put the pieces in two rows. In no case do not put chocolate in three or more rows, otherwise lumps will form.

After thorough preparations, set the Defrost mode on the microwave. Place the container on the edge of the turntable. Set the duration of defrosting based on the following proportions: to melt 100 gr. chocolate must turn on the oven for 2 minutes 20 seconds. Therefore, 200 gr. will “defrost” 4 minutes 40 seconds and so on. Based on the quantity of product you have.

It is important to regularly stir the composition with a toothpick or dessert fork with three thin teeth in order to exclude the possibility of lumps. After every 20-25 seconds, pause the microwave, remove the chocolate and mix it.

Method number 2. This method differs in the form of supply and the duration of heating. Grind the chocolate into small crumbs by passing it through a blender or coffee grinder. You can also grate the product on a medium grater. After that, take a flat plate with folded edges, lay out an even layer of chocolate chips so that there are no slides and large concentrations of the composition in one place.

Place the container in the microwave not in the middle or edge, but in the space between them. Set the "Defrost" mode. The heating time can be calculated as follows: per 100 g. the product takes 1 minute 40 seconds per 200 gr. - 3 minutes 20 seconds, respectively. As in the previous method, take out the chocolate for stirring every 15-20 seconds.

A negative feature of the heating of chocolate in the microwave is the matte texture in the final (solidified) form. It looks more beautiful when chocolate glistens and shimmers. This method is good for making eclairs, muffins and other pastries that do not imply aesthetic decoration with melted chocolate.

How to melt chocolate in a water bath

1. Prepare a pan with a thick bottom in advance, it is good if it is enameled or non-stick. Fill the tank with water not to the brim. Heat the water to 75-85 degrees, adhere to this temperature for another 10 minutes after boiling.
2. Break the chocolate bar into small rectangles about 1 * 1.5 cm in size. Place in a smaller non-stick pan. Make sure that the container is completely dry before laying the chocolate, otherwise the mixture will burn. Wipe the pan with a cotton towel for more conviction.
3. Now you need to put the pan with chocolate in the tank with water so that a small container with the composition does not come into contact with water. Any even the slightest overheating of chocolate with condensate or steam will change its consistency and taste. As a result, if you pour chocolate with mastic, it will crack after 3-5 hours. For the most part, this remark is characteristic only of milk and white chocolate. It refers to black indirectly (if the content of cocoa butter in the product is less than 60%).
4. If you are sinking bitter chocolate, do it on the slowest fire. If heating is carried out on a white and dairy mass, turn off the stove altogether. This is due to the fact that the last 2 species heat up faster, so they need less time. Stir the chocolate constantly with a wooden spatula or Chinese chopsticks for sushi.
5. When the product has melted, wrap the container with foil or cling film, make several large holes so that condensation does not accumulate. Wait 2-3 minutes, during which time the chocolate will melt and turn into a homogeneous emulsion.

Practical recommendations

1. A common mistake people make is to use the stove incorrectly. You can easily spoil the chocolate if you carry out the procedure on medium heat. The composition will quickly melt and then take on lumps that are difficult to heat. To avoid this, first boil the water, then set a low fire or turn off the stove.
2. To melt the glaze composition, add the cream of fat to the chocolate. Preheat them in the microwave, then pour gently. You can also replace this component with melted butter. Such a move will help melt bitter chocolate faster.

There are times when it is not possible to melt chocolate, either using a microwave or in a water bath. This is due to the fact that the original product is of poor quality, which has been lying on a shelf in a store for a long time. Also, if chocolate contains less than 60% cocoa butter, it will be difficult to heat.

Video: 3 ways to melt chocolate