Chocolate comes in many forms: unsweetened, semi-sweet, bittersweet, milk chocolate, and white chocolate (which technically isn't chocolate at all, but does have similarities). Chocolate is unique among vegetables in that its fat (cocoa butter) is solid at room temperature. Since this fat melts at mouth temperature, chocolate is an excellent flavor conductor.
 

Important General Rules for Melting Chocolate:

1. The most important rule is not to hurry or rush when melting chocolate and always use low heat. Don't let the temptation to turn up the heat to try to hurry the process, as rushing the process will ruin the flavor and texture of the chocolate.
    

2. Break up, grate, or chop the chocolate into small pieces. The chocolate will melt fast and more easily if you do this.
    

3. Use a rubber spatula, not a metal or wooden spoon to stir the chocolate (wood can retain moisture). Use only rubber spatulas that have not been exposed to strong flavors such as tomato sauce or garlic.
    

4. Always melt chocolate slowly, at a low temperature. The melting point of chocolate is between 86° F (30° C) and 90° F (32° C), lower than body temperature. Using high heat is very risky and the most common cause of grainy and/or lumpy chocolate. Chocolate melts better and faster when using lower temperatures. Never let the temperature of your chocolate get above 115° F. Milk and white chocolates, which are more heat sensitive, should not be heated above 110° F.
    

5. Stir the chocolate slowly and gently and keep movement to a minimum.
    

6. Always melt chocolate uncovered as moisture can condense on the lid and fall back into the chocolate causing it to seize.
    

7. Before pouring the melted chocolate into another container, be sure to wipe the exterior of the pan or bowl dry to prevent water drips.
    

8. Water and chocolate don't mix. Remember, chocolate is an oil-based product, and oil and water don't mix. Be careful not to drip any water into the chocolate. Chocolate responds noticeably to small amounts of moisture by transforming it from a shiny, smooth texture to a lumpy, grainy mass (called seizing). That's because there's not enough liquid to moisten all the dry particles within the chocolate. Please make sure any equipment you’re using (pans or bowls) are perfectly dry, as any stray drops of water will cause the chocolate to thicken and stiffen.

 

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How To Melt Chocolate In A Double Boiler:

This is the preferred methods of melting chocolate. In this method, the chocolate is either broken, grated, or cut in pieces, melted over hot, simmering water, in a double boiler.

Definition of a double boiler: A double boiler is a specialized set of pans consisting of a saucepan that holds hot water, and a bowl that fits securely over the saucepan. Chocolate is placed in the top bowl and allowed to melt over gentle, indirect heat. If you don’t own a double boiler, any metal or glass bowl that fits snugly over the top of a saucepan can be used.

• Use a conventional double boiler or a bowl that fits snugly over the top of a saucepan. Fill the bottom pan with just enough hot water that does not touch the bottom of the top pan or bowl. NOTE: The simmering water (not boiling) must never touch the bottom of the pan or bowl.
   
• Either break up, grate, or chop the chocolate into small even pieces.
   
• Melt chocolate slowly over low heat. Chocolate is very delicate and can become lumpy or grainy if overheated.
   
• Stir chocolate slowly and gently occasionally until melted. Begin stirring the chocolate with a rubber spatula when the outside edges start to liquefy. Stirring prematurely will actually slow down the melting process.
   
• When melting a large amount of chocolate, melt 1/3 of the chocolate at a time, allowing each addition to begin to melt before adding the next. Stir frequently to distribute the heat evenly.
   
• Remove the pan or bowl from the double boil as soon as the chocolate is nearly melted. Continue gently stirring until it is smooth and shiny.
   
• Before pouring the melted chocolate into another container, be sure to wipe the exterior of the pan dry to prevent water drips.
   

How To Melt Chocolate In A Pan On The Stove Top:

• Either break up, grate, or chop the chocolate into small even pieces.
   
• Place the chocolate pieces in a small, heavy-bottomed saucepan over the lowest heat possible.
   
• Stir the chocolate frequently and remove it from the heat just before it is completely melted.
   
• Continue to stir until the chocolate is completely melted and smooth.

How To Melt Chocolate In A Oven:

• Either break up, grate, or chop the chocolate into small even pieces.
   
• Preheat oven to a low setting - no higher than 300° F. (150° C). After preheating, turn oven off.
   
• Place chocolate pieces in an oven-proof bowl, place in oven, and let stand until melted.
   

How To Melt Chocolate In A Microwave Oven:

• Either break up, grate, or chop the chocolate into small even pieces.
   
• Heat the chocolate in a microwave-safe bowl, uncovered, to prevent moisture from collecting.
   
• Place chocolate in the microwave for 30 seconds at a time on medium power until the chocolate is melted. Be very careful not to overheat it, as the chocolate may not look as if it has completely melted, because it retains its shape. The chocolate should be only slightly warmer than your bottom lip. You may still see lumps in it once you've stirred it, but don't worry; the residual heat of the chocolate will melt it.
   
• Do not rely on appearance alone when microwaving chocolate. The only way to know if it is fully melted is to gently stir it. Use a rubber spatula to stir the melting chocolate. NOTE: Do not leave in microwave until all the chocolate is melted.

How To Melt Chocolate With Liquids:

• Either break up, grate, or chop the chocolate into small even pieces.
   

• Chocolate can be safely melted with a small amount of liquid, such as milk, cream, butter, or alcohol if they are placed in the pan or bowl together (the same time).
   

• Chocolate should never be melted with very small amounts of liquid. The amount of liquid added must be at least 25% of the chocolate. For chocolate with 55 to 60% cacao, you'd need 1 tablespoon liquid for every 2 ounces chocolate. High-percentage chocolates (60 to 70%) need more liquid, 1 1/2 tablespoons per 2 ounces. This prevents the dry particles (cocoa and sugar) in the chocolate from binding together and becoming lumpy.
   

• Cold liquids should never be added to melted chocolate, as they can cause the chocolate to seize. Instead, ensure that your liquids are warm (but not boiling) when you add them to chocolate.

How To Melt Chocolate In A Plastic Bag:

• Either break up, grate, or chop the chocolate into small even pieces and put it in a small plastic bag.

• Place the plastic bag with the chocolate in it in a bowl of hot water; let sit until melted. 

• Once the chocolate is melted, cut off the corner of the bag and you can drizzle it on cakes, etc.

What To Do If You Make A Mistake When Melting Chocolate:

If you splatter water on melting chocolate or overheat the chocolate, it can be disastrous, causing the chocolate to seize. If that happens, here's what you can try:

• Add a taste-free vegetable oil (canola, not olive), shortening, warm milk or cream, or warm melted butter by the teaspoon to the melted chocolate in a saucepan. NOTE: The liquids added to the chocolate must not be cold - best if warmed to the same temperature as the chocolate. Stir constantly until the chocolate returns to a smooth state. Use 1 tablespoon of liquid for every 6 ounces of chocolate; stir until smooth.

• Chocolate recovered from seizing should be incorporated with other ingredients to make sauces, frostings or batters. It is not suitable for using alone, such as for coating candy or creating decorative curls (it won't have the same shine or delicate texture).

• When tempering chocolate and seizing occurs, once vegetable oil is added it can no longer be tempered.

• Burnt chocolate is another matter. Its harsh, bitter taste will ruin whatever you're making. Discard the chocolate and start again.
  
   

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How To Temper Chocolate:

Please note that melting chocolate is not the same as tempering chocolate. It is not necessary to temper chocolate when it is used as an ingredient in a recipe. Tempering is necessary if the melted chocolate is to be used in a baked items or in a candy center that contain other ingredients.

Tempered chocolate has been subject to certain temperatures and techniques that alter its chemistry. Tempering produces the texture and sheen we expect from fine chocolate candies. It is a method of melting and cooling chocolate. It gives chocolate a shiny luster.

Tempering is important because it determines the final gloss, hardness and contraction of chocolate. When you melt chocolate, the molecules of fat separate. In order to put them back together, you must temper it. There are a variety of ways to do it but the result is always the same. Chocolate is tempered when its temperature is between 84° and 88°F (29° and 31°C).

• You may use any of the methods described for melting chocolate. Make sure the temperature of the chocolate rises to between 115° F and 120° F.  Once the chocolate is melted, leave the chocolate to cool to room temperature, off the heat, stirring it occasionally until the temperature drops to between 84° and 88°F (29° and 31°C). You can tell this is happening when the chocolate starts to set around the top edge of the bowl. When tempering chocolate, it is essential to use a thermometer to verify the temperature of the chocolate.

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