How to Melt Chocolate


Melting chocolate sounds simple enough but it’s easy to botch if not done properly. Get the temperature too high and you’ll end up with a dull, grainy, scorched mass. If even a drop of water gets into the mix, the chocolate will seize or become lumpy and hard. Oh, the pressure! Thankfully, I’ve got you covered with all the tips you need to melt chocolate perfect every single time without making a mess!

How to Melt Chocolate

The safest way to melt chocolate is in a double boiler. Add about an inch of water to a medium pot and bring the water to a simmer. Place the chopped chocolate in a clean, dry stainless steel bowl and place the bowl on top of the pot, making sure the water doesn’t touch the bottom of the pot. The chocolate will melt as the steam from the water hits the bottom of the bowl and warms it. Stir the chocolate constantly until it’s melted and smooth.

You can also melt chocolate in small quantities by microwaving it in 10-15 second intervals. In my experience this method works better with chocolate, not white chocolate.

Once you’ve melted your white chocolate, how about mixing it into these Mini Cherry-White Chocolate Cheesecakes?! Yes, please! These cheesecakes are mini in size only. The undertones of ginger in the crust, combined with the sweetness of the cherry preserves offer a burst of flavor from top to bottom. The Greek yogurt makes the filling extra creamy. You’re gonna love these!

TIPS:

Use full fat Greek yogurt for the creamiest results.

TOOLS:

Medium Bowl

Mixer

Spatula for folding in the chocolate

Small Pot

The tools section may contain affiliate links to products we know and love.

TECHNIQUES:

Melting Chocolate

Baking

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