Melting chocolate
Gently heating chocolate until it turns smooth and liquid, using low heat so it doesn't scorch or seize.
- Techniques and preparation methods
Also called: double boiler method
Chop chocolate evenly, then melt it over a pan of barely simmering water or in the microwave in short bursts of 15 to 30 seconds, stirring between each. Dark chocolate should stay below about 115 to 120°F (46 to 49°C); milk and white chocolate below about 110°F (43°C).
A few drops of water can make melted chocolate seize into a stiff paste. Chocolate melted with plenty of liquid, like cream, won't seize.
Bake it at VanillaGoods
Tools for this
Stainless Double Boiler Melting PotMelts chocolate gently so it never scorches or seizes.See it on Amazon
ChocoVision Revolation 2 Chocolate Tempering MachineTempers chocolate automatically and holds it at working temperature.See it on Amazon
ChefAide Silicone Spatula Set (5)Heat-safe for custards and caramel; scrapes bowls clean.See it on Amazon
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Related entries
Sources
Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.
- Melting chocolate (Q195), Wikidata