How to Melt Chocolate

The secret to making your favorite chocolate dessertsoften depends on one thing: knowing how to melt chocolate. Don't worry, melting chocolate isn't rocket science, but there are some easy guidelines you should know. No matter what type of chocolate you love (white, milk, or dark) or how you want to melt it (microwave or double boiler), we've got all the tips, tricks, and secrets for velvety smooth chocolate, every time. Now that you're probably craving Ree Drummond's chocolate pie, chocolate mousse, or maybe even a salty-sweet combo like chocolate-covered pretzels, let's get this chocolate party started!

What's the best chocolate to melt: dark, milk, or white?

For starters, they all melt, so don't worry! However, because it has fewer cocoa solids, white chocolate melts at a lower temperature range than milk chocolate, which melts at a slightly lower temperature than dark chocolate. No matter which chocolate you want to melt, take your time and melt chocolate slowly for the best results.

What's better for melting: chocolate bars or chocolate chips?

High quality chocolate bars are the best for melting. High quality chocolate chips work fine, but they often include ingredients that stabilize their shape when heated, which can get in the way of a super-smooth melt.

How do you melt chocolate quickly?

The quickest way to melt chocolate is in the microwave. Simply place your chocolate in a microwave-safe bowl and microwave it in 30-second intervals, stirring between each interval, until the chocolate is smooth and thoroughly melted. For extra insurance, you can microwave the chocolate at 50% power—it will just take the chocolate about twice as long to melt.

What's the best way to melt chocolate?

The best way to melt chocolate is on the stovetop using a double boiler. A double boiler is simply a heat-proof bowl (think glass, ceramic, or metal) placed on top of a saucepan of simmering water. The bottom of the bowl should be slightly larger than the top of the pan so that the bowl sits above the water and does not touch it. The steam from the saucepan gently heats the bowl, which gently heats the chocolate. It's a little slower than the microwave, but it's a great guarantee against seizing and scorching.

Why is my melted chocolate grainy?

Water and high heat are the arch enemies of melted chocolate. Using a wet spoon or heating the chocolate too quickly can cause the chocolate to seize up. Your best bet is to start from scratch, heat slowly, and use a dry spoon and bowl.

What's the best trick for silky smooth melted chocolate?

If you're looking for a little extra insurance, add about 1 teaspoon of coconut oil per 1 cup of chocolate before melting. The nearly flavorless oil helps the chocolate get extra smooth and gives it a glossy sheen.

Can you re-melt chocolate after it has cooled?

Yes, you can absolutely re-melt chocolate. Just remember to be patient—take it low and slow to guarantee lusciously smooth melted chocolate! Simply microwave the chocolate in 30-second intervals at 50% power, stirring in between each interval until melted and smooth.