How to melt dark chocolate
Have you been annoyed with the chocolate melting, because the result was not as desired? With a little patience and the right know-how, it will certainly succeed. Here you can read how you are doing the right thing.
Basically, any chocolate can be melted – milk chocolate, bitter chocolate, and also white chocolate. However, melting the white chocolate is more difficult because it has a lower melting point than the other varieties and therefore burns more easily. It is therefore recommended to melt white chocolate in the water bath.
There are two methods to melt chocolate:
1. in the microwave
2. in the water bath
The important thing is that you know two things: water and chocolate don't get along at all. And chocolate doesn't like much heat.
The right temperatures for melting the chocolate are 55° for dark chocolate and between 43° and 45° for light chocolate.
If the chocolate is heated too much, it decomposes and becomes brittle. When it comes into contact with water, it does not melt. Once this is the case, stir creamy again with a little oil (no butter!).
Chocolate melt step by step in a water bath:
Melting chocolate in a water bath is gentler than melting in the microwave. However, it takes a little longer.
Chocolate melt step by step in the microwave:
Melting chocolate in the microwave is faster. But great caution is required so that it does not burn. With this method, it is also advisable to cut the chocolate into small pieces beforehand.
1. Tabling
In so-called tableting, half of the melted chocolate is placed on a flat work surface and moved back and forth with a knife or spatula until it solidifies. Then mix them again with the rest of the melted chocolate.
2. Vaccination
With the inoculation method, you melt two-thirds of the chocolate and then add the remaining third so that the melted chocolate cools down. Then you melt them again.
Our chocolate recipes are waiting for you to try it!
Tips from the professional bakery
Basically, any chocolate can be melted – milk chocolate, bitter chocolate, and also white chocolate. However, melting the white chocolate is more difficult because it has a lower melting point than the other varieties and therefore burns more easily. It is therefore recommended to melt white chocolate in the water bath.
There are two methods to melt chocolate:
1. in the microwave
2. in the water bath
The important thing is that you know two things: water and chocolate don't get along at all. And chocolate doesn't like much heat.
The right temperatures for melting the chocolate are 55° for dark chocolate and between 43° and 45° for light chocolate.
If the chocolate is heated too much, it decomposes and becomes brittle. When it comes into contact with water, it does not melt. Once this is the case, stir creamy again with a little oil (no butter!).
Chocolate melt step by step in a water bath:
- Disassemble the chocolate and place it in a metal or refractory glass bowl.
- Take a pan and fill it with water for a third. Heats the water on the stove to the desired temperature.
- Remove the pan from the stove and place the bowl with the chocolate in the hot water. The water must not boil and it must not spill into the pot with chocolate.
- Stir in chocolate again and again during the melting process.
- The ideal temperature for further processing is around 30°.
Melting chocolate in a water bath is gentler than melting in the microwave. However, it takes a little longer.
Chocolate melt step by step in the microwave:
- Break the chocolate into pieces.
- Pour the chocolate into a microwave-proof bowl.
- Place the bowl in the microwave for just under 1 minute at 600 watts. If according to the recipe coconut oil, cream, cooking oil, or others should be added, then also add to the bowl.
- Remove the bowl with the chocolate and leave to stand for 1 minute.
- Stir the chocolate with a spoon.
Melting chocolate in the microwave is faster. But great caution is required so that it does not burn. With this method, it is also advisable to cut the chocolate into small pieces beforehand.
Temper the chocolate
In order to use the melted chocolate as a topping, it is tempered. Only in this way does it get the typical cast shine and keep its beautiful color. When tempering, you melt the chocolate twice. A distinction is made here between the following two methods.1. Tabling
In so-called tableting, half of the melted chocolate is placed on a flat work surface and moved back and forth with a knife or spatula until it solidifies. Then mix them again with the rest of the melted chocolate.
2. Vaccination
With the inoculation method, you melt two-thirds of the chocolate and then add the remaining third so that the melted chocolate cools down. Then you melt them again.
Our chocolate recipes are waiting for you to try it!
Tips from the professional bakery
- The subtle difference: Couverture is particularly shiny and supple as it contains an extra amount of cocoa butter. Normal chocolate can be processed better if 20 g of coconut fat is melted during chocolate tempering.
- Temperature sample: Wet a spoon with the chocolate and leave to cool at room temperature. If it gets firm quickly and gets a uniform, shiny surface, it is perfect. If not, allow the mixture to cool again and melt slowly again.
- Water scare: Be careful when melting on the water bath! No moisture should get into the chocolate mixture. It would immediately become creepy and would no longer be usable.
- Splash bag: If you need only a small amount to decorate, put the chopped chocolate in a freezer bag and place it in a warm water bath until it has melted. Cut off a corner from the bag and decorate can begin.
- Smooth coating: For large cakes, it is worth purchasing a cake palette, with which you can pass the coating particularly smoothly.
- Shred before melting. Before melting the chocolate, crush it. Smaller pieces of chocolate melt faster. It is easy to shred with a sharp knife on a large wooden board. If you are in a hurry, use the food processor.
