Subject: Melting Chocolate

Over 50% of the candy market is some type of chocolate, making it the most popular treat sold in the United States today. It isn't always easy to get chocolate to melt and set the right way when we are at home. It may burn, seize and occasionally it just doesn't want to get hard like it is expected to do. Heating chocolate is easy to do, the hard part is keeping it from burning, which
happens if it is heated over 200 degrees Fahrenheit, this is quite easy to do over an open flame!

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Chocolate has a very complex flavor that changes and develops as it melts. The melting point of chocolate is slightly lower than the human body temperature, which means that the texture and flavor change as it melts in your mouth.


It is best to use a microwave only when you are melting less than a pound of chocolate, cut the chocolate into small pieces or use chips. Melt in short bursts about 30 seconds at a time, stirring in between each session. When the pieces are warm but hold their shape, (they will also be a little shiny and mushy) when you begin to stir. Continue to stir and allow the heat inside them to complete the melting process. Done correctly with a high quality chocolate you can get melted
chocolate that will harden just like you want it to, so stop heating just as it starts to melt.

Using a double boiler allows you to melt larger amounts of chocolate, select a heat proof bowl to fit the top of your pan, put about ½ inch water in the pot and put the bowl on top, don't let the bowl touch the water.

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Put the bowl aside and bring the water to a boil, depending on the amount you are melting you can either take the pan off the burner, or turn it down to a simmer. Be careful not to allow any steam into the chocolate or it can seize, seizing is getting water in the chocolate this will cause it to be lumpy. Simply remove the bowl if it gets too hot, and put it back to increase the heat again.

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Thank you,

Bill Anderson
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