Here are three methods for working with chocolate. Please melt chocolate carefully. Overheating or adding moisture may cause chocolate to thicken.
Melting Chocolate
Double Boiler Method
Break chocolate into small pieces, and place in top pan of double boiler over hot, but not boiling, water. You may also use a glass or metal mixing bowl on top of a saucepan half-full of water.
Allow chocolate to melt, stirring occasionally.
Direct Heat Method
This method may be used if chocolate is to be added to a batter. Do not use for dipping or molding.
Use very low, even heat. Stir constantly to avoid scorching. Remove from heat when small lumps remain, and stir to complete melting.
Microwave Method
Using microwave-safe container, place chocolate in microwave oven at medium power (50 percent) for 1–1 1/2 minutes. Remove and stir.
If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. When small lumps remain, remove and continue to stir to complete melting.
Tempering Chocolate
Tempering is a method of heating and cooling chocolate in order to use it for coating or dipping.
Proper tempering gives chocolate a smooth and glossy finish. Tempered chocolate will have a crisp snap and won’t melt on your fingers as easily as improperly tempered chocolate.
Properly tempered chocolate is also great for molding candies because the candies will release out of the molds more easily and still retain a glossy finish.
Tempering Methods
Tempering can be accomplished in several different ways, including the following simple methods:
Method 1
Grate or chop the desired amount of chocolate. Place two-thirds of the chocolate in the top pan of a double boiler. Heat over hot, not boiling, water, stirring constantly, until chocolate reaches 110°–115°F.
Place the top pan of the double boiler on a towel. Cool to 95°–100°F. Add the remaining chocolate to the top pan, stirring until melted. The chocolate is now ready to be used for molding candies, coating, or dipping.
Method 2
Starting with a pound of broken chocolate, melt two-thirds of the chocolate over indirect heat, such as in the top pan of a double boiler. Melt just until the chocolate is liquid and smooth (at 110°–115°F). When it is smooth, add the remaining one-third of broken chocolate and heat again until the entire chocolate becomes smooth.
Pour the chocolate onto a marble or laminate surface. Using a spatula, scrape and stir the chocolate across the surface to smooth and cool it. When the chocolate cools to 80°–82°F, return it to the top pan of the double boiler. Place over hot, not boiling, water.
Heat and stir constantly, until it reaches 87°–91°F. Remove the top pan of the double boiler. The chocolate is now ready to be used for molding candies, coating, or dipping.
Tips for Tempering
- Do not heat above 130°F since chocolate, especially milk chocolate, is very sensitive to heat and will scorch or seize easily.
- Be sure no liquid gets into the chocolate. This will cause clumping or seizing.