Video:How to Melt Chocolate in a Microwavewith Brent Rose
Melting chocolate in the microwave is the quickest and cleanest way there is. Here's how to microwave chocolate with a simple guide.See Transcript
Transcript:How to Melt Chocolate in a MicrowaveYou always want to avoid all contact with water! Chocolate will seize and become unworkable if it comes into contact with even a few droplets of water. Make sure your bowls, workstation, knives, and spatulas are completely dry.
Tips for Melting Chocolate in a MicrowaveNow let’s get microwave-specific: The most critical part of melting chocolate in the microwave is choosing an appropriate container. Ideally, you want to melt your chocolate in a microwave-safe bowl that remains cool or only slightly warm after several minutes of near-continuous microwaving. If the bowl is too hot for you to handle after it has been microwaved, it is too hot for your chocolate. (TIP: If you aren't sure, carefully test the bowls before hand with a bit of water in them.)
Chocolate is very delicate and can become lumpy or grainy if overheated, so you must your heat chocolate slowly. Use a the 50% power setting, to avoid scorching or burning it. If your microwave does not have this option, heat the chocolate in intervals of 15 seconds, rather than 30. Additionally, if your microwave does not have a turntable that rotates the bowl of chocolate, manually turn the bowl each time you stop and stir the chocolate. 30 seconds at a time on half power is a good rule of thumb.
Stir the Melting ChocolateOnce the outer edges start to melt, stir the chocolate every 30 seconds with a rubber spatula. Chocolate retains its shape when melted, so the only way to know if it is truly melted is to stir it. Do not rely on appearances alone. It is very difficult to determine exact microwaving times, as it can vary depending on microwave wattage, quantity of chocolate, and even the cocoa butter content of the chocolate. However, as a very rough guide, estimate about 1 minute for 1 ounce of chocolate, 3 minutes for 8 ounces of chocolate, 3.5 minutes for 1 pound of chocolate, and 4 minutes for 2 pounds. Again, run the microwave in 30 second increments, stirring each time in between and rotating the bowl if necessary.
Finish heating when most, but not all, of the chocolate is melted. Stir the chocolate continuously until it is smooth, shiny, and completely melted. It should now be ready for your baking, cooking, or dipping needs, as I’m demonstrating here with these marshmallows. TIP: If you have accidentally overheated your chocolate, immediately pour it into a cool bowl, add chunks of un-melted chocolate, and stir continuously. You might be able to rescue it.
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