Taste of Home staffers enjoy it with strawberries, marshmallows and pretzels (but we won’t judge if you have at it with a spoon). What to do with it afterward is entirely up to you. If you are using the chocolate for baking projects, there is another solution. Sit over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally. Step 4. Melted chocolate is a common ingredient used in baking recipes. The chocolate will look shiny; stir it. Mix the sugar and chocolate mixture well so that no lumps are left. You can use other types of chocolate, including chocolate chips, but the results may not be quite as good. You can now use this chocolate for brownies, cakes, cookies, or other recipes that call for melted chocolate. (They’re all under 300 calories per serving!) Normal power will not melt the chocolate evenly and will most likely burn the chocolate. If you microwave the chocolate until it looks completely melted, you risk burning the chocolate. When working with white chocolate, to avoid problems, melt it on a much lower heat over a double boiler. A drizzle of freshly melted chocolate does wonders on a basic cake, cut-out cookie, or fruit platter. Add 1 Tbsp. How to Melt Chocolate in the Microwave or on the Stove Prep the Chocolate. Step 2: Set heat to high, cover and let cook for one hour. Here’s what to do: If you’re making candy (Homemade Peanut Butter Cups, for example) or any other recipe where the chocolate needs to re-harden, you’ll need to set the seized batch aside and start over. Lower the heat to a very gentle simmer. Taste of Home is America's #1 cooking magazine. Each time I try this (and I've tried several times), the chocolate seems to start melting, then seizes into a huge clump. Kitchen experts call the latter seized chocolate. And what’s not to love? It will feel soft or tacky to the touch, and will … Then, microwave one minute on high. Great … I melted semisweet morsels with oil and the chocolate did not harden." Add sugar as per your taste and quantity of the chocolate. Melt just until the chocolate is liquid and smooth (at 110°–115°F). Simply add more water, melted butter or cream, a little at a time, and stir or whisk until smooth. Leave to … (See how we did it with chocolate ice cream, here!). For most chocolate-melting methods, it’s smart to stir often to keep any one section (often along the edges) from overheating. Microwave in 20-second intervals, stirring after each, until totally smooth. If using a microwave to melt the chocolate, place the … Step 1: Place chopped chocolate in a resealable plastic bag. There is not much of a secret or trick to dipping something in chocolate and getting it to harden, actually. Roughly chop your bar of chocolate into small pieces, about the … Best for melting multiple kinds of chocolate at once. Just make sure the bottom of the bowl doesn’t touch the water in the pan. Allow the chocolate to melt in the bowl, stirring occasionally, until it is completely melted. When melting chocolate, has it goes from smooth and satiny to a grainy clump in no time at all? Place the chocolate chips or melting chocolate in the top pot and start heating. Be sure … A drizzle of the stuff can turn fresh fruit into a charming dessert or become the heart of a showstopping cake. Once melted, use as required. Luckily, Taste of Home Recipe Support Specialist and chocolate-melting guru Sue Stetzel is here to help. Double boilers are perfect for melting … Place the bowl with chocolate inside the bowl of warm water (water should cover the bottom half of the bowl with Step 1: Fill a slow cooker one-third of the way with hot water. Melted chocolate might not sound like a tricky ingredient, but it actually can be and is a place where many would be brownie-bakers run into problems. There are several brands to choose from like Baker’s, Ghirardelli, Lindt (Lindt bars are actually sometimes in the candy aisle), Nestle, Scharffen Berger, etc. When exposed to too much heat too fast, chocolate gets an icky, grainy texture-or worse, it can burn entirely. If you’ve ever tried to melt chocolate on your own, you know the task isn’t as simple as it may seem. But whenever you melt chocolate for dipping, it’s a question you should ask. The best chocolate for melting has a high cocoa butter content for easy, smooth melting and shiny, flavorful results. a Timing is roughly 1 minute for an ounce of chocolate and 3 minutes for 8 ounces of chocolate. But don’t throw it out! Test Kitchen Tip: Chocolate continues to melt once you take it out of the microwave. Place sugar in a small bowl and set aside. Our Test Kitchen uses a handful of different techniques to melt chocolate-and each has its own benefits. Follow these methods to a T, and you’ll be up to your ears in rich, silky-smooth melted chocolate. When it comes to melting chocolate, it's better to take a low and slow approach to prevent a clumpy, burnt mess. Need an example of the latter? Chocolate is placed in the top bowl and allowed to melt over gentle, indirect heat. Pro tip: Have a bowl of seized chocolate? Pro tip: Don’t have a double boiler? Best for when you want to drizzle or decorate with melted chocolate. Great for fondue parties…or the average Tuesday. Step 2: Stir gently and frequently until the chocolate has completely melted. Do not step away. 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