Ewald Notter

Direct Method Microwave Procedure

Appears in
The Art of the Chocolatier
The Art of the Chocolatier

By Ewald Notter

Published 2011

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  1. Place the chocolate in a microwave-safe container. Warm the chocolate in short intervals of 20 seconds or less, using 50% power if using an industrial microwave, or high power if using a household model. Make sure to stir the chocolate after each interval.
  2. Remove from the microwave before all of the chocolate is melted. It is safe to take the chocolate out of the microwave while it has small lumps.
  3. These lumps will melt away with stirring and time. Remember that solid chocolate is always in temper; therefore, the remaining pieces of unmelted chocolate will “seed” the newly melted chocolate, helping it to remain in temper. (for more information on seeding.)
  4. Always be sure to test the chocolate prior to use to be sure the chocolate has the right crystallization. To test, dip a piece of paper or the edge of a scraper into the chocolate and let it sit. If the chocolate is tempered correctly, the chocolate will start to set evenly throughout within a minute.