Get perfectly Melted Chocolate In A MicrowaveBack
In case you need chocolate for dipping cookies, coating truffles, or adorning berries, chocolate can be melted really nicely in the microwave. Chocolate can be melted in various other ways of course. But using the microwave oven is perhaps the most hassle-free thing to do. Unfortunately, the process is not as simple as putting a chocolate bar in the microwave and heating it for a few minutes. That way, there’s a risk of burning. Also, you’ll be left with several un-melted pieces. Read these tips to know how to get the warm melty chocolate just right.
- The first thing to do is to make sure that the chocolate is in small, uniform pieces. Chocolate chips do well here, because they are small and all the same size. Chocolate blocks and bars should be finely chopped for melting. Use a serrated knife and a chopping board for uniform chopping. Move the chopped chocolate to a glass bowl that is microwave safe – glass will insulate the chocolate and prevent scorching.
- Secondly, heat the chocolate in 30 second bursts and stir between each, that is, microwave the chocolate for 30 seconds, stir, and repeat. Use a spatula to do the stirring. The first and second time you stir, you may not see much of a difference. But by the third time you do it, you will clearly see that the edges are melting faster than the center. Use the spatula to distribute the heat evenly and help everything melt uniformly and quickly. When the chocolate is mostly melted and only a few tiny pieces remain, stop microwaving and set aside at room temperature; the last few pieces will melt.
This microwave method can be used for chocolate needed for batter or topping and coating treats like homemade truffles or strawberries. Cool the chocolate for 5 minutes before using to dip truffles, strawberries, or for drizzling over popcorn.
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