The melting point of chocolate is pretty self-explanatory. It refers to the temperature at which chocolate stops being solid and starts to soften. The exact point of melting will depend on the chocolate you’re using, but it’ll usually begin to liquify when it reaches between 30-32˚C.
In general, white chocolate tends to melt at a lower temperature than milk or dark chocolate. This is down to a number of different reasons, from its higher fat and sugar content to the fact white chocolate normally contains more cocoa butter
Regardless of which variety of this delicious molten treat is your favourite, it’s not hard to learn how to melt chocolate. You can either choose to melt it very carefully in your microwave or use the following more traditional method:
1. Heat up a pan of water on the hob and place a heatproof bowl over the top. Make sure the bottom of the bowl does not touch the water.
2. Chop, break up or grate your chocolate (or use chocolate chips) and add to the bowl. Whatever you do, don’t let any water get into the chocolate!
3. Let the chocolate melt gently over a low heat. Stir occasionally.
4. Use a thermometer to regularly check the temperature. Make sure it doesn’t go over 32˚C if you’re melting dark chocolate or over 30˚C if you’re melting white or milk chocolate.
5. Once the chocolate is almost fully melted, remove the bowl from the heat. Stir with a rubber spatula, making sure you scrape around the edges.
6. Your melted chocolate is now ready to use!
It’s also possible to melt chocolate in the oven. Preheat the oven to no more than 300˚C and then turn off the heat. Put your chocolate chunks in a heatproof dish and place in the oven. Leave it in until it’s almost melted, checking the temperature occasionally with a thermometer.
Top tip: if your chocolate starts to become too thick when you’re melting it, add a drop of vegetable oil to thin it out and make it easier to use.