Melting Chocolate Wafers Or Chopped Chocolate

Melting chocolate or chopped pieces is a critical part of the chocolate making process. One wrong step and you could ruin the whole batch!

There are 2 ways of melting chocolate. One way is to melt it in the microwave which is quicker but you run a higher risk of ruining the chocolate. The other is over a double boiler on the stove which is a lot more labor intensive but since you can keep a better eye on the chocolate, you have a better chance for success.

If you decide to use the microwave, don’t put it on high power! Use the 50% or low power setting otherwise your chocolate can easily get scorched. Put your chocolate in a microwave safe bowl. The length of time depends on the amount of chocolate, but after a bit of practice you’ll have this down to a science. At first try melting 1 minute for every 1 ounce of chocolate.

Using a double boiler for melting chocolate wafers can be a lot of work, but can also be very satisfying. You want to fill the bottom pan with hot water from the tap and place the chocolate in the top pan (be sure you don’t get any water in with the chocolate wafers). If you don’t have a double boiler, you can use a large pan and small pan for the same results, but a double boiler is much easier to work with.

Put the burner on low and add about 1/3 of your chocolate at first. When that melts add a bit more and as that starts melting a little more etc. You must stir the chocolate frequently and keep a close eye on it so it does not burn.

Another method for melting chocolate wafers is similar to using s double boiler but you use an electric fry pan or a deep fry pan that you put on the stove instead. Fill the fry pan with about 2” of water and put on low heat. Put your chocolate wafers or chopped chocolate into a deep dish and set this in the pan. Again, you might want to add the chocolate gradually. Stir frequently until melted.

Some things to remember:
1. Make sure your chocolate is chopped into even pieces.
2. Always melt on low heat - if the heat is too high the chocolate will zip right past the melting stage and thicken.
3. Never let water get into your melting chocolate - this will cause it to curdle.