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Q&A for How to Melt Chocolate
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QuestionWhy does my chocolate get hard when I melt it?This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.wikiHow Staff EditorStaff AnswerThis is called “seizing.” It can happen if water gets into your chocolate, which attracts the sugar particles in the chocolate and causes clumps to form. To prevent this, make sure your bowl and stirring spoon are completely dry before you start melting the chocolate.
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QuestionShould you stir chocolate when you’re melting it?This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.wikiHow Staff EditorStaff AnswerYes, stir the chocolate frequently to keep it from burning and help it melt more evenly.
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QuestionWhat can you add to chocolate to help it melt?This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.wikiHow Staff EditorStaff AnswerAdding some type of oil or fat will help the chocolate melt more smoothly. Try mixing in a little bit of coconut or vegetable oil for a creamier result. Use 1 tablespoon of oil per 6 ounces of chocolate, and warm up the oil a little before you mix it in so your chocolate doesn’t seize up.
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QuestionIs it okay to put a lid on the pan when melting the chocolate?This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.wikiHow Staff EditorStaff AnswerDo not put a lid on the chocolate when melting it because this will cause condensation under the lid. The water that drips from the lid will fall into the melting chocolate and cause it to seize.
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QuestionCan I save burned chocolate?This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.wikiHow Staff EditorStaff AnswerUnfortunately, chocolate that has been burned or scorched takes on an unpleasant flavor. This cannot be undone or fixed; the best thing you can do is throw the burned chocolate away and start over with a new amount of chocolate.
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QuestionHow do I frost a cake with chocolate ganache?Life attacheCommunity AnswerPut a rack under the cake to catch the excess ganache. Pour the ganache all over the cake. That's it!
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QuestionMy chocolate doesn't melt - it becomes like a dough. What has gone wrong?Community AnswerIt seems that your chocolate may have "seized". This happens when water gets into the melted chocolate (chocolate is dry and has no moisture after processing) or if the chocolate has been overheated or even burned. If the chocolate is scorched or burned, it cannot be rescued as it will taste bad. However, if you get water into the chocolate while melting it, consider transforming it into a chocolate sauce, ganache or cake filling; at least this still is useful even though it won't be useful for molding or setting as chocolate.
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QuestionHow do I liquefy it for dipping?Community AnswerPour a cup of water into a saucepan, and bring to a boil. Then place a heat-proof bowl on top of the pan and empty the chocolate chips into the bowl. Stir gently until the chocolate is completely melted. Remove from the pan, and it's ready for dipping.
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QuestionWill this work for white chocolate?Community AnswerThe double-boiler method will work for white chocolate. The microwave method may be riskier, because white chocolate has a different melting point than milk or dark chocolate. If you do choose to use it, you may need to adjust the cooking times. You can find detailed instructions on melting white chocolate here: How to Melt White Chocolate .
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QuestionHow can I get the chocolate to harden after coating cookie?Community AnswerPut the cookie in the fridge for 25 to 60 minutes, or put it in the freezer for a few minutes. The chocolate will eventually harden again, even if you leave it at room temperature.
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QuestionWhat kind of chocolate will I need?Community AnswerWhatever type you prefer -- or whatever your recipe calls for, if applicable. Dark, white, and milk chocolate all work.
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QuestionCan I melt chocolate in a pan without a bowl?Community AnswerYes, just put the stove on low heat and cook it in a small saucepan. Don't add any water, and stir it often so that it doesn't burn.
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QuestionMy melted chocolate had white spots the next day. What did I do wrong? How can I avoid this in the future?Community AnswerFat bloom. You let your chocolate get too warm. Store it in a dry place at about 68 degrees.
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QuestionWhich type of chocolate is best for coating biscuits (such as petit fours or shortbread)?Community AnswerChocolate with a high level of cocoa butter is best for coating dainty and quality types of biscuits. You will know the chocolate is suitable if it has the words "couverture" in it. Be aware that this chocolate is more expensive than standard eating chocolate and quite a lot more expensive than typical melting chocolate brands. However, it is worth the additional cost for the excellent result achieved.
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QuestionWhat is meant by a heat-proof bowl? Where can I get it?Community AnswerA heat-proof bowl is generally glass (such as Pyrex) and can be purchased at any retail store. On the bottom of the bowl it should say it is either heat-proof or can be used in an oven.
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QuestionMy chocolate always burns! What could I be doing wrong?Community AnswerYou are either not stirring it enough, or you are exposing it to the burning pan and letting it harden in the pan.
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QuestionIs it better to melt chocolate in a plastic bowl?QamarTop AnswererNot really, the heat transferred to the plastic bowl can cause it over-heat and melt. Stick to bowls that can handle heat, such as glass.
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QuestionCan I use butter or milk in the chocolate to give me more in quanity and thinner for dippingAmy GremillionCommunity AnswerMilk could cause your chocolate to seize. Try using butter or coconut oil instead.
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QuestionCan I do this when I make chocolate cream as well?Community AnswerIf you're going for a cool-whip kind of chocolaty cream, just fold your chocolate into the cream. Just make sure the chocolate is not too hot. If you're going for buttercream, make some regular buttercream and fold in chocolate that's melted with cream poured on to it.
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QuestionWhat do I do with white chocolate? Is it the same method or different?Community AnswerYes, the same method should work for white chocolate.
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QuestionWhy do people add coconut oil to melting chicolateAmy GremillionCommunity AnswerCoconut oil will smooth out the texture and prevent the chocolate from hardening again as quickly.
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QuestionI'm making peanutbutter balls and I can't get them to drip after the melted chocolate, What am I doing wrongAmy GremillionCommunity AnswerYour chocolate may be too thick, or it may not be warm enough. If that's not the case, you may need to try using a different brand of chocolate.
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QuestionI like sweet chocolate for dipping fruit in but can't tolerate sugar for dietary reasons. Stevia (liquid) siezes it like water does, xylitol and erythritol make it grainy and clumpy. What's next?Amy GremillionCommunity AnswerTry making your own chocolate from cocoa powder, coconut oil, and your chosen sweetener.
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QuestionMy chocolate won't harden at room temperature. It just becomes sticky. After I put it in the fridge it became harder but as soon as it's in room temp again the chocolate becomes softAmy GremillionCommunity AnswerTo get chocolate to harden again after you heat it, you have to temper it.
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QuestionHow could I get a different taste to the chocolate? Can I add honey to it and what's the ratio I should while dealing with dark and milk chocolates .Amy GremillionCommunity AnswerAdding other ingredients like honey to your chocolate can cause it to seize, due to the moisture present in the honey.
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QuestionHow do I know if I need to add oil for the melting chocolate for a chocolate fountain?Amy GremillionCommunity AnswerCheck out the manufacturer's instructions that came with the fountain. If you don't have them, search online for the fountain's brand and model number to try to find the instructions.
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QuestionWhat can I do to become chocolate producer in a large quantityAmy GremillionCommunity AnswerTo start, you'd need to live in an area where the cocoa bean grows naturally, like the tropics in Central and South America.
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QuestionWhat happens when you microwave it too much?Amy GremillionCommunity AnswerThe chocolate will burn. It will have a dry, grainy, or crumbly texture, and it will taste scorched.
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QuestionDo I have to stir with a wooden spoon?Amy GremillionCommunity AnswerNo, you can use any type of spoon you want. However, a wooden spoon typically has a longer handle and doesn't conduct heat, so you're less likely to burn yourself.
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QuestionMaking chocolate roulade do I add water to the chocolate while melting it and then add to egg and sugars mixture?Amy GremillionCommunity AnswerDo not add water to your chocolate as it's melting. The chocolate will clump up, or seize.
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