How to Melt Chocolate

When melting chocolate, it’s always best to go low and slow – use gentle heat and melt it gradually.

There are two main methods for melting chocolate: either in a double boiler (bain-marie) or in the microwave. No matter the method, your chocolate should always be cut into small pieces if you’re not using chocolate callets or buttons.

To use a double boiler (bain-marie): select a heatproof bowl that fits snugly over a saucepan. Add about 5cm (2in) of water to the pan, making sure the water doesn’t touch the bottom of the bowl. Bring the water to a boil, then reduce to a gentle simmer. Place the chopped chocolate in the bowl and stir continuously until it melts and reaches a smooth, even consistency.

For the microwave, place the chopped chocolate in a plastic bowl (glass or ceramic can get too hot). Heat on HIGH in 30-second intervals, stirring well between each, until the chocolate is fully melted and smooth.

Chocolate can also be melted by adding it to hot liquid ingredients (such as scalded milk or cream) letting it stand for a few minutes and then stirring until melted and well combined.

Alternatively, chocolate can also be melted in a saucepan with other ingredients such as butter. In this case, make sure the saucepan is set over the lowest possible heat and stir it frequently to prevent the chocolate from overheating and seizing.

With these methods, you’ll have perfectly smooth chocolate every time, ready for baking.