How to Melt Chocolate in a Microwave
Part of our Frequently Asked Culinary Questions. Click to see more answers to your questions.
Melting chocolate for homemade chocolate covered strawberries (and other fruits), truffles and chocolate lollipops is simple in a microwave.
While you can melt your chocolate in a double boiler on the stove, and purchase special meting pots, neither is necessary. If you wish to temper your chocolate to make delicacies that keep at room temperature, you should do that with the stovetop method. For refrigerated dipped fruits, the microwave is easier.
Melting chocolate in a microwave does require care to avoid scorching or overheating the chocolate. It’s best to chop the chocolate into small, evenly sized pieces. This will help the chocolate to melt more evenly and prevent unevenly melted clumps. If you purchase melting wafers, Wilbur buds, or chips, this step may be skipped.
Melt the chocolate in a microwave-safe bowl. Glass is preferable as it heats evenly and prevents scorching. It’s important to make sure the bowl is dry, and free of any moisture or grease. A large glass measuring cup works well too.
Microwave the chocolate in 30-second intervals, stirring well after each interval. Keep microwaving and stirring until the chocolate has completely melted. Remember to stir the chocolate frequently while it’s melting to prevent hot spots and to ensure even melting. The total time will depend on the amount of chocolate you’re melting, but it should be around 1-2 minutes.
Be careful not to overheat the chocolate! If you see any steam or hear any bubbling, stop microwaving and stir the chocolate until it cools slightly.
Once the chocolate is fully melted, dip or pour.
