How to Melt Chocolate Without A Double Broiler or a Microwave

Most people melt chocolate in the microwave because usually that is what the recipe says. The more adventurous bakers use the double boiler method. Personally, I don't like the microwave and the Double Boiler method is too cumbersome for me- so I always use my saucepan and stove top to melt my chocolate to perfection.

Difficulty: Moderate

Instructions

Things You'll Need:

• Chocolate (semi-sweet chips or squares)
• one heavy stainless steel saucepan
• a wooden spoon
• Stove Top burner on lowest possible flame/heat

1. Put your chocolate into your stainless steel quart saucepan.

2. Turn on the stove top to the lowest possible setting.

3. Get your wooden spoon ready and start stirring in a circular fashion. Do not walk away from your saucepan.

4. The chocolate will start to melt slowly. Once part of your chocolate mixture starts to melt take it off the heat. Keep Stirring.

5. If you still have chunks of chocolate, return to the heat (but only for about 10-30 seconds.

6. Repeat the above step as many times as you need to until your chocolate is fully melted. Notice that your chocolate mixture will become shiny and glossy looking.

7. Let your chocolate cool down just a little if you are using it as part of your recipe.

Tips & Warnings

• The key here is to stir constantly, so don't walk away from the chocolate while in the process of melting
• If you are using squares of chocolate, make sure you have cut your chocolate into small peices
• When you melt chocolate with the addition of butter or milk, it will melt easier. You have to be extra careful when you have only chocolate in the saucepan
• Use a spatula to remove all the chocolate from your saucepan
• The chocolate becomes very hot, so be very careful not to burn yourself.
• It is very easy to burn the chocolate if your heat is on high; also don't be doing your dishes while the chocolate is melting on its own
• If chocolate is melted on high heat it can burn, and become a big ball of non workable chocolate. If for some this happens and you are using this chocolate as a dip, consider adding some butter and cream to make a ganache (this happened to me once, and I saved my recipe!)

Resources

• The Diary of a Born Again Cook

[Alisiane]

on 9/19/2008 I have always skipped what the recipes dictated for melting chocolate too....partly because I don't own one but mostly because I am a novice baker at best and don't know what one looks like! lol

The saucepan method has always worked and never led anyone to turn up their nose at my baked goods. Thanks for reaffirming that there are other [simpler] ways to do common things!