Melting Chocolate

Appears in
Brownies To Die For!
Brownies To Die For!

By Bev Shaffer

Published 2006

  • About

Chocolate is best melted slowly and by gentle heat.

In the top of a double boiler over hot, not boiling, water (to avoid any rising steam), melt chocolate, stirring often and carefully monitoring heat, since chocolate scorches easily. The bowl and spoon or heatproof spatula should be absolutely dry. A drop of moisture will cause the chocolate to thicken.

Chocolate as an art form. Actually, it’s simply the very best chocolate waiting to be melted in a double boiler.

Chocolate that is overheated may scorch, lose flavor, and turn coarse and grainy.