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Chocolate Tips
Chopping Chocolate  Use a serrated knife to chop the chocolate into fine pieces. If you prefer to use a chef's knife, it will get dull....real quick. Chopping the chocolate will create a quick and even melting for frosting, garnish, or a sauce.
Melting Chocolate Below are three different methods....you may use. Melt the chocolate carefully....overheating or added moisture may cause chocolate to thicken. Excess heat, moisture, humidity, and drafts will prevent chocolate from setting properly. Chocolate should cool and set fairly quickly.
- Double Boiler Method
Be sure the chocolate is chopped into fine pieces. Place the chocolate into the top pan of your double boiler over hot....not boiling water. If you don't have a double boiler....place a glass or metal mixing bowl on top of a saucepan half full of water.
- Direct Heat Method
Do not use this method for dipping or molding use only for adding chocolate to a batter. Use a low heat stirring....constantly to avoid scorching. Remove saucepan from heat while the small lumps still remain and stir to complete the melting.
- Microwave Method
Place the chocolate into a microwave-safe bowl for 1 to 1 1/2 minutes. Remove the bowl and stir the chocolate. If not melted repeat the heating step stirring every 30 seconds to avoid scorching. With the remaining small lumps remove from the microwave....stirring until melted.
For more cooking with chocolate....take a look at my other
chocolate tips page.
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