Melting Chocolate

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About
Chocolate can be successfully melted in several different ways: quickly, over direct stove heat, with care and constant stirring to avoid burning; more slowly, but with less attention; in a bowl set over a pan of hot water, from 100°F/38°C to the simmer (the hotter the water, the faster it melts); in the microwave oven, with frequent interruptions for stirring and checking the temperature. Because chocolate is a poor heat conductor, it’s best to chop it into small pieces or process it into crumbs to speed its melting, or its blending with hot ingredients.