Heating Chocolate for melting and tempering

How to Melt Chocolate
You can easily melt chocolate for your baking needs.
Keep in mind that milk and white chocolates should be stirred almost constantly while dark chocolate needs to be stirred but, less often. Milk solids have a sensitivity to heat which means that chocolate that is overheated may scorch, lose flavor and turn coarse and grainy.


In a Microwave Oven
Place chopped chocolate in a microwave-safe container and microwave at MEDIUM (50 percent power) for 1 1/2 to 4 minutes.
Remove the container from the microwave and stir the chocolate until completely melted.
Stirring is key.

In a Double Boiler
Place chopped chocolate in the top of a double boiler over hot, not simmering, water.
Melt the chocolate, stirring until smooth.
Remove the top part of the double boiler from the bottom. Keep stirring.

Tempering Chocolate

The slightest amount of moisture will cause the chocolate to seize so be sure that the microwave safe bowl that you use is moisture free..

Use a thermometer when tempering . Do not use a candy (deep fat frying) thermometer .

The thermometer must be immersed in at least 2 inches of melted chocolate.

Stir the chocolate thoroughly for at least 1 minute before reading the thermometer. The temperature of the chocolate will continue to rise even after it has been removed from the microwave.

Once the chocolate has been tempered, set the bowl on a heating pad that has been wrapped in a protective plastic wrap.

Remember to stir as you work.