Melted chocolate is a versatile ingredient for baking and decorating, but it must be melted carefully to avoid burning or seizing. The best method is to use indirect heat and a double boiler, and to monitor the temperature closely. White chocolate is especially susceptible to seizing, but this can be reversed by adding a small amount of vegetable oil.
Many recipes call for the chef to melt the chocolate, and it’s also required for many different desserts and some confections. Melted chocolate, when cooled, is also a great addition to baked recipes and can be used effectively in chocolate decorations. The best way to melt chocolate is to use direct heat and monitor it closely.
To melt the chocolate, the chef must expose it to indirect heat. The heat turns the solid into a liquid form, in much the same way a stick of butter liquefies under heat. A temperature of 90°F (about 32.2°C) is required, although in most cases the temperature can be raised to between 104°F and 113°F (about 40°C and 45°C).
Chocolate of a lighter color must be melted with care and the chef must take extra care to avoid burning it. Because of this, there are set temperatures it should adhere to when attempting to melt it. For example, milk and white chocolate shouldn’t be heated above 115°F (about 46.1°C). To melt darker chocolates, the temperature should not exceed 120°F (48°C). It is best for chefs to check the label before starting the blending process.
When attempting to melt chocolate, it is best to heat it until it is only partially melted. It should then be removed from the heat and stirred with a heat resistant rubber spatula until completely dissolved. This ensures that the chocolate does not burn.
Chefs should also ensure that the pearls of moisture don’t fuse into the chocolate, because this can cause a grainy, lumpy texture. White chocolate is especially susceptible to lumps when exposed to too much heat due to the milk solids it contains. This phenomenon is known as seize in the culinary world. If a seizure occurs while trying to melt the chocolate, it can be reversed by adding a small amount of vegetable oil to the chocolate while it’s still on fire.
A double boiler is the best tool to use for melting chocolate, no matter how much. A double boiler consists of two pots, one stacked on top of the other, with water at the bottom to gently deliver heat to the top of the pot.
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