How to Melt Chocolate on the Stove & Microwave

Types of Chocolate

Chocolate is derived from cocoa beans. These beans are processed to make chocolate and cocoa powder.

The processing of cocoa beans produces cocoa liquor which consists of cocoa fat and cocoa solids known as cocoa butter and cocoa mass, respectively. It is from these components of cocoa liquor, cocoa butter and cocoa mass that different types of chocolates are produced.

While there are many types of chocolates available in the market, I will, in this section explain only the main types most commonly used in cake decorating.

From my personal experience, I find couverture chocolate much easier to handle and produces better results as compared to other types due to the heat and humidity where I live. If heat is not an issue for you, I would suggest choosing good quality chocolate that you actually love to eat!

There are basically 3 main classes of chocolate: 

1. Cooking Chocolate or Compound Chocolate

• This is also known as unsweetened chocolate. It is the most basic form of chocolate, made of cooled and hardened chocolate liquor. Cooking chocolate is also the most commonly used type in baking.
• There are also other types used for cooking, namely bitter chocolate, dark chocolate, and plain chocolate. These chocolates are made with varying amounts of cocoa butter, cocoa mass, and sugar.
• You can find cooking chocolate in bars and chips form.

2. Couverture Chocolate

• Couverture is another version of cooking chocolate. However, it contains a higher level of cocoa butter as compared to other types of chocolate.
• The high cocoa butter content makes this chocolate smoother and gives its more strength.
• Most often, the ratio of cocoa mass, sugar, and cocoa butter in couverture chocolate is as follows:
  • 70/30/38 – extra bitter
  • 60/40/38 – bitter
  • 50/50/38 – semisweet
  • 36/42/38 – milk chocolate couverture
• You can find couverture chocolate sold as chocolate bars and even as chocolate chips.

3. White chocolate

• The components of white chocolate are cocoa butter, sugar, milk, and vanilla.
• The lack of chocolate liquor contributes to its creamy white appearance.
• This is the most fragile of all chocolates and care should be exercised when handling this chocolate during heating as it is easy to burn and seize.
• You can also find white chocolate in bars and chips form.

👩‍🍳How to Melt Chocolate On The Stove

To melt chocolate on the stove, you need a double boiler. There are special double boiler pots that you can purchase, but it is really not necessary for this double boiler method.

Step 1: Make your own double boiler. All you need is a small pot and a heatproof bowl (can be a heat safe glass bowl or a metal bowl like a stainless steel bowl).

The bowl will have to sit on top of the pot without going inside it, so you have to make sure it is larger than the pot. And when double boiling, the water level in the pot should not be touching the bottom of the bowl.

To begin with, fill your pot with water. You need not fill it up until it is full, suffice if it is about half-filled but make sure the water level does not hit the bottom of the bowl that will hold the chocolate.

Place the pot on the stove and turn the stove on to a low heat.

Step 2: Chop chocolate into small, uniform pieces. If you are using a chocolate bar, chop your chocolate into small pieces with a dry, sharp knife. If you are using chocolate chips, you need not chop them further. Make sure your hands and the cutting board are free from any form of water.

Place the chopped chocolate into your heat-proof bowl. Make sure the bowl is completely dry.

Step 3: Place the chocolate over heat. Place the bowl directly on the pot that you filled with water earlier. The bottom of the bowl should not touch the boiling water.

Let the steam from the hot water in the pot melt the chocolate.

Step 4: Stir to melt. Stir occasionally (with a metal spoon) as the chocolate melts to help speed up the melting.

Step 5: Remove from heat. Remove the chocolate bowl from heat as soon as the chocolate has melted. Continue stirring to melt any leftover chunks that are still solid. The residual heat from the melted chocolate and the bowl will help to melt the chunks.

And you will have a bowl of perfectly silky-smooth melted chocolate using the stovetop method.

👩‍🍳How to Melt Chocolate in a Microwave

To melt chocolate the microwave method, all you need is a microwave-safe bowl and a microwave oven.

Step 1: Chop chocolate into small pieces. If you are using a chocolate bar, chop the chocolate into small pieces. Similar to the stovetop method above, make sure there is no traces of water when handling the chocolate to prevent it from seizing.

Also, if you are using chocolate chips or melts or buttons, there is no need to chop the chocolate further.

Step 2: Place in a microwave safe bowl. Place the chocolate pieces into the bowl. Make sure the bowl is completely dry.

Step 3: Microwave in short intervals until the chocolate is completely melted. Turn on the microwave on high for 10 seconds (depending on the amount of chocolate you are melting, you may need to leave it longer or lesser time in the oven if using larger quantities or small quantities).

Remove the chocolate from the oven, and stir the chocolate to make sure all the chocolate is evenly melted. The residual heat from the melted chocolate can help to melt any un-melted pieces.

If required, place the chocolate in the oven again for a few more seconds.

To avoid the chocolate from being overheated, always microwave in short burst. Stir and return for another round of heating if it is not completely melted.