Melting Chocolate: The 2 easiest ways to achieve the best results

Not one, but two easy, different ways to melt chocolate! Choose the one that suits you best.

Method 1: Bain Marie

The classic way to melt your chocolate!

First, cut the couverture into pieces as uniformly as possible and place them in a stainless steel bowl over a pot of simmering water over low heat.

It’s very important that the utensil does not touch the water and that it touches the pot well so that the water vapour does not come out from the side and into the pot again in the form of water and destroy the chocolate, which curdles when it comes into contact with water.

Leave the chocolate on the heat for a few minutes until it melts, stirring with a spatula at regular intervals until it is smooth and soft.

Method 2: Microwave

Finely chop the couverture, pour it into a glass bowl and put it in the microwave. Pay attention to two main things:

One is the oven’s intensity, which should be 450-650 W, i.e., medium (in case you have an indicator of intensity levels).

The second is time. The couverture should melt gradually, so stop the microwave, check, and stir every 30 seconds. Repeat the process 4-5 times. If the chocolate is melted all at once for 2 to 3 minutes, there is a high chance that it will burn.

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