Melting Chocolate in the Microwave

Melting Chocolate in the Microwave

Melting Chocolate in the Microwave

• The microwave is a great tool for melting chocolate.
• If used properly, it can melt chocolate more quickly than a double boiler with minimal effort and mess.
• The most critical part of melting chocolate in the microwave is choosing an appropriate container.
• Ideally, you want to melt your chocolate in a microwave-safe bowl that remains cool or only slightly warm after several minutes of near-continuous microwaving.
• If the bowl is too hot for you to handle after it has been microwaved, it is too hot for your chocolate.
• If you have overheated your chocolate, immediately pour it into a cool bowl add chunks of unmelted chocolate, and stir continuously.
• It is preferable to melt your chocolate on a low (50%) power setting, to avoid scorching or burning it
• Additionally, if your microwave does not have a turntable that rotates the bowl of chocolate, manually turn the bowl each time you stop and stir the chocolate.
• It is very difficult to determine exact microwaving times, as it can vary depending on microwave wattage, quantity of chocolate, and even the cocoa butter content of the chocolate.
• However, as a rough guide, estimate about 1 minute for 1 ounce of chocolate, 3 minutes for 8 ounces of chocolate, 3.5 minutes for 1 pound of chocolate, and 4 minutes for 2 pounds.
• Run the microwave in 30 second-1 minute increments, stirring in between and rotating the bowl if necessary.
• Finish heating when most, but not all, of the chocolate is melted. Stir the chocolate continuously until it is smooth, shiny, and completely melted