Melting Different Chocolates

Top tips for melting different chocolates

Smooth melted chocolate is a key ingredient in many bakes (plus it tastes delicious all on its own). Whether you’re hoping to create your own Easter egg masterpieces or you want a batch to use as a base for an indulgent sauce, learning how to melt chocolate is a must-have skill for every baker! You might think melting chocolate seems pretty simple on the surface. Nevertheless, it’s actually surprisingly easy to over-melt your chocolate and cause it to become a lumpy, separated mess! There are also different techniques you’ll want to bear in mind depending on which kind of chocolate you’re trying to melt….

Melting milk chocolate

Milk chocolate is a go-to in many recipes and often offers the perfect level of sweetness. What’s more, it’s one of the easiest types of chocolate to melt. Here’s a basic step-by-step guide to melting milk chocolate:
1.       Break up your chocolate into small chunks and place it in a heatproof bowl.
2.       Bring a pan of water to the boil and place the heatproof bowl over the top, making sure the water from the pan does not reach the base of the bowl.
3.       Allow the chocolate to melt around the edges, stirring continuously to stop it from catching and burning.
4.      If you have a confectionary thermometer, regularly check the temperature of the chocolate and make sure it doesn’t exceed 31˚C.
5.       When the chocolate is nearly completely melted, remove it from the heat and stir well with a spatula until it is smooth and glossy.
You can also melt milk chocolate carefully in the oven by placing it in a heatproof bowl or even in the microwave by heating it for 20 seconds at a time and stirring in between! 

Melting white chocolate

Super creamy and featuring an extra dose of sweetness, white chocolate is a luxurious option for chocolate icing and chocolate truffles! Due to its higher concentrations of cocoa butter and sugar, it’s often the trickiest type of chocolate to liquify as it has a lower melting point.
You can use the same method for melting white chocolate as you do to melt milk chocolate. However, you’ll want to make sure the temperature doesn’t exceed 30˚C. If your melted white chocolate seems a little thick at the end, a neat trick is to stir in a drop of vegetable oil to smooth it out.

Melting dark chocolate

Dark chocolate’s lower ratio of fat and sugar means its melting point tends to be higher at around 32˚C. Because of this, melting dark chocolate can take a little longer. Again, use the same method as milk chocolate. You might not need to stir it as often, as dark chocolate is less likely to burn at the bottom of the bowl.
Top tip:Be careful not to let any water or steam from the pan enter your chocolate if you’re heating it over the hob. Water and chocolate do not mix well and could cause your melted chocolate to become grainy. 
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