How to Melt Chocolate Without It Solidifying

Melting chocolate requires scrupulous attention to detail.

Many home bakers have had an unsettling experience when working with chocolate. In the midst of melting it for their favorite recipe, the chocolate suddenly turns into a crumbly brown solid and refuses to liquefy. This process is known to professional chocolatiers and pastry chefs as "seizing" -- and once it has occurred the chocolate cannot be melted. Fortunately, it is easily avoided by ensuring that the chocolate never comes into contact with moisture.

Things You'll Need

• Heatproof bowl
• Paper towel or clean, sanitized kitchen towel
• Small pot or saucepan
• Silicon spatula
• Microwaveable bowl or measuring cup

Instructions

Double Boiler Method

1. Choose a clean, heatproof bowl and wipe it out carefully with a paper towel or a clean, sanitized kitchen towel. Make sure there is no trace of moisture in the bowl.

2. Run an inch or two of water into a small saucepan and bring it to a gentle simmer. While it is heating, select a silicon spatula and carefully examine it for any traces of moisture. If the handle and the head separate, pull them apart and dry both pieces.

3. Pour the desired amount of chocolate pieces into the heatproof bowl. If the chocolate is not already in small pieces, it should be chopped coarsely on a clean, very dry cutting board with a sharp knife.

4. Place the bowl over the saucepan, making an impromptu double boiler. Reduce the heat to minimum. Stir the chocolate with the spatula as it melts, lifting the bowl from time to time to prevent the chocolate from getting too hot.

5. Remove the chocolate from the heat when only a few small pieces are still visible in the bowl. Stir until they have also melted and use immediately.

Microwave Method

1. Clean and dry a microwaveable bowl or measuring cup. Also clean and dry a silicon spatula.

2. Measure the correct volume or weight of chocolate pieces and place them in the measuring cup. Microwave on medium for 30 seconds. Remove the cup from the microwave and stir the pieces.

3. Repeat several times until the chocolate has mostly melted. Stir well after each 30 seconds in the microwave.

4. When the chocolate has melted except for a few last pieces, remove the cup from the microwave and stir until the final pieces have also dissolved. Use immediately.

Tips & Warnings

• Any moisture will cause the chocolate to seize and become worthless for normal melting. Rather than throwing it away, melt it into heavy cream to make ganache. Equal parts of chocolate and cream by weight will make a soft, spreadable chocolate suitable for layering between cakes. Two parts chocolate to one of cream will make a truffle center, while three parts will make a thin chocolate glaze for finishing cakes or cookies.

• Chocolate will scorch easily if the water in the double boiler is permitted to come to a full boil. It should be kept at no more than a gentle simmer.

References

• "On Food and Cooking: The Science and Lore of the Kitchen"; Harold S. McGee; 2004
• "The Professional Pastry Chef"; Bo Friberg; 2002
• Baking 911.com: Chocolate Seizing