Melting Chocolate
A few days ago my neighbour stopped me out of the blue to tell me how to melt chocolate. It didn’t seem that strange at the time, but looking back I have to wonder. Do I look like I need to know how to melt chocolate? I mean, aside from the constant chocolate smudges on my chin and clothing, how did she know that I am a chocoholic? Besides, maybe I already knew how to melt chocolate (I really was just kind of winging it).
Turns out there was probably no sinister meaning behind her instructions to me. She had simply been watching a Martha Stewart show on TV and felt the urge to share what she’d learned. Martha Stewart is another one who makes me feel like there is a sinister plot afoot. I think she exists just to make the rest of us feel semi-useless. Yes, I’m jealous that she can do so many different things so well, but she doesn’t have to flaunt it!
Back to the point, how do you melt chocolate? Well, these instructions were for those of us who don’t own a double boiler (I suspect a great many of us don’t) and who want to melt chocolate in the microwave.
The thing you need to be very careful of when melting chocolate in the microwave is that it melts faster than it looks like it is melting. Chocolate seems to hold its shape, so you can put a bowl of chocolate chips in the microwave, nuke them, and they’ll still look like chocolate chips until you stir them. But if you overdo the melting, the chocolate will be streaky according to Martha, or worse yet, will burn. That last point is according to me.
So, whether you are melting chocolate chips or baking squares or chunks of chocolate, just put them in for no longer than one minute to start. Then give it a stir to see how melted it really is. If it is not yet half melted, put it in for another 20 seconds. Stir again and repeat if necessary. But, once it is about half melted, take it out of the microwave and just stir it until the remainder melts.
And that is how you melt chocolate in the microwave according to Martha Stewart with special comments from me!
Tags: Martha-Stewart, melting-chocolate, microwaveRelated Stories
POSTED IN: Chocolate Recipes
4 opinions for Melting Chocolate
Chocolate Bytes: For the Love of Chocolate » How to Make Chocolate Curls
Nov 7, 2006 at 2:21 pm
[…] There are two ways to make chocolate curls, both just as easy as the other. Use the best quality chocolate you can afford (I like to use semi-sweet blocks or squares of chocolate). In the first method, melt the chocolate either over a double boiler, stirring constantly, or in the microwave. Pour the melted chocolate onto a baking sheet, spreading it out evenly with a spatula. Refrigerate until set; this takes about 15 minutes. Then, with a spoon, slowly scrape a curl of chocolate along the pan towards you. You will be able to tell by the consistency of the curl whether or not you have refrigerated the pan long enough. […]
Chocolate Bytes: For the Love of Chocolate » Tiramisu Torte is Terrific
Nov 21, 2006 at 2:16 pm
[…] Preheat oven to 350F. Chop the 7 oz of chocolate. In double boiler (or microwave), melt chocolate. Stir in 1/4 cup coffee. Let cool. In large bowl, whisk egg yolks with 1/2 cup sugar. Add melted chocolate mixture. In a separate bowl, beat egg whites until soft peaks form. Beat in remaining sugar, 2 Tbsp at a time, until stiff peaks form. Stir 1/3 of the egg white mixture into the chocolate mixture, then fold in the remaining egg whites. Spread evenly over a wax-paper lined rimmed baking sheet. Bake for 20 to 25 minutes until crusty on top. Let cool. Invert cake onto tray. Peel off paper. Cut lengthwise in half, then crosswise in half to make four layers. To make the ganache filling, chop the 5 oz of chocolate. Melt chocolate with 3/4 cup whipping cream and 1/4 cup coffee. Whisk until smooth and glossy. Cover and refrigerate for about 3 hours. Beat until fluffy. To make the mascarpone filling, beat mascarpone cheese, 1/2 cup whipping cream, and 2 Tbsp rum together in a medium bowl. To make brushing liquid, stir 1 Tbsp coffee with 1 Tbsp rum in small bowl. To assemble the torte, brush liquid over first cake layer. Spread with half the mascarpone filling. Top with second cake layer. Brush with more liquid, then spread with half the ganache filling. Repeat with remaining cake, liquid, mascarpone, cake, liquid, and ganache. Refigerate for up to 24 hours before devouring (if you can wait that long). Let torte stand at room temperature for up to 10 minutes before slicing so it won’t splinter. […]
Chocolate Bytes: For the Love of Chocolate
Dec 19, 2006 at 2:43 pm
[…] Melt chocolate squares and set aside. In a medium saucepan over medium heat, stir together whipping cream, butter, and sugar. Bring to a boil, then remove from heat. Add rum, melted chocolate, and cookie crumbs. Mix well. Shape into about 40 balls. Roll in chocolate sprinkles, then chill on a wax paper lined cookie sheet. In place of the rum you can substitute rum extract mixed with water, condensed orange juice, or Grand Marnier. Yo ho ho! […]
Chocolate Bytes: For the Love of Chocolate » Recipe: Chocolate Mint Brownies
Mar 10, 2007 at 10:04 am
[…] Topping: Melt chocolate chips and butter in the microwave - let cool until lukewarm. Spread the topping over the filling evenly. Refrigerate again until set, and store in the refrigerator. […]
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