For such a simple step, melting chocolate it can cause a lot of trouble. If it gets too hot, it will burn. If it is not heated enough, it will become lumpy. If it gets wet, it will become gravel and slush.
So we ask ourselves: what is the best way to melt chocolate? Here are the results of our tests.
Determining the best way to melt chocolate
I evaluated each technique based on several factors. First, how long does it take? To be more efficient, I want my chocolate to melt in the least amount of time possible.
Related to my second criteria: How many dishes should I wash? Because if there's a method that takes a minute but results in fewer dishes, I'll choose that every time.
The final factors are related to each other: effectiveness and scalding potential. The key to melting chocolate is for it to melt completely and evenly without burning and scorching from excessive heat exposure.
After testing five different methods against each other, here are my results.
Side-by-side testing of chocolate melting methods
A quick summary of the testing: For each test, I used 3 oz. chopped dark chocolate. Larger quantities will take longer to melt than the times listed below. Additionally, milk and white chocolate have lower melting points and are therefore more sensitive to heat, meaning it's easier for them to burn. Be extremely careful when using these varieties.
Each of the methods I tested worked for me eventually and none resulted in burning or catching. But one method reigned supreme.
Rossi Anastopoulos
My favorite way to melt chocolate: in the microwave
Method: Blitz 30 seconds in a bowl at regular power, with a quick mix in between
Results:
General relations: I find this to be the easiest and most efficient way to melt chocolate. It only messes up one bowl, takes less time than any other method I've tried, and I didn't worry about burning. Of all the tests, the microwave is my favorite method of melting chocolate. Just make sure you keep warming up in short bursts, as opposed to long intervals of minutes, to avoid possible burnout.
Other methods I've tested include:
Rossi Anastopoulos
Melt the chocolate in a double boiler
Method: Metal bowl placed over a pot filled with 1″ of boiling water
Results:
General relations: This method is probably the most traditional way to melt chocolate. The reasoning behind it is that placing the bowl over simmering water allows the chocolate to melt using steam, promoting a gentle, even melt. And it works! However, you need to be alert to the chocolate around the rim of the bowl and the heat level; if it rises too much, the chocolate on the rim of the bowl may start to burn. Additionally, I've occasionally found myself in kitchens without a heatproof bowl or pan that can easily be placed over a pot (or without a pot the right size for my bowl), which can sometimes be a challenge . And the bowl has to be the right size for this to be successful: if it's too small, the bottom will touch the water (no-no!), and if it's too big, you've got too much lateral overload. In general, this method is a bit fiddly and requires more than a microwave, but generally effective and unlikely to result in burns.
Rossi Anastopoulos
Melt the chocolate in a water bath
Method: The metal bowl is placed directly in a pan of about 1″ of water.
Results:
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Number of dishes to wash: 1.5 (since the pan is full of water, just empty the water and dry it)
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Effectiveness: 9/10
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Burning potential: 2/10
General relations: This method comes from Alice Medrich, which prefers it in a double boiler because, as she claims, the boiled water is a gentler heat than the steam created in the double boiler, thus preventing burns. My chocolate melted before the water came to a boil, but if you had a larger quantity, you may need the residual heat of the warm water to melt it completely. Overall, I found this method quite similar to a double boiler, and it's a good option if you don't have a bowl and pot that fit well together.
Rossi Anastopoulos
Melt the chocolate directly in a pan or pot
Method: Directly in a dry pan over low heat
Results:
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Time: 2.5 to 3.5 minutes
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Number of dishes to wash: 1
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Effectiveness: 10/10
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Scalding potential: 6/10
General relations: It's a widely accepted baking rule that you should never, under any circumstances, expose your chocolate to direct heat to melt it. To do so risks burning – hence installations such as a double boiler and a water bath are intended to prevent the heat from directly blasting your chocolate and burning it. But you know what? If you set your pan over low heat, this direct heat method works well. Stir gently at intervals to prevent uneven heating and keep the heat low, and you should be fine. Just keep a close eye and don't leave your chocolate unattended, as it can burn quickly. And know that this is more dangerous with milk chocolate and white chocolate because of their lower melting point; I would choose another method on this list for them.
Rossi Anastopoulos
Melting chocolate with a hair dryer
Method: Using a hair dryer to blow directly on the chocolate in a bowl
Results:
General relations: I was excited to try this clever method: Just place a hair dryer over your chocolate, turn it on, and watch it melt. Sadly, it's too smart for its own good. That powerful blast of heat can also blow your melted chocolate into spray all over you and/or your kitchen. Plus, it can be difficult to dry and blend at the same time, making this clumsy and ineffective. Keep the hair dryer in the bathroom and save this method for when you have no other option – it works flawlessly.
Rossi Anastopoulos
An important step to remember: Keep the chocolate dry
Chocolate and water do not go together. Even a small splash of water in your melted chocolate will cause it to seize, becoming hard and grainy instead of smooth and silky. And unfortunately, there is no way to completely undo the damage.
However you choose to melt your chocolate, make sure all your bowls and containers are dry and that you don't expose your chocolate to moisture. Be especially careful with methods such as double boilers or water baths, which involve water. Other liquids like vanilla extract will also cause seizing, so avoid mixing it into your melted chocolate.
Jen Bakos
Once melted, do you need to temper the chocolate?
When melted chocolate cools and solidifies, it can “bloom”—in other words, take on a dusty, white, mottled appearance, and a matte rather than glossy appearance. This is because cocoa butter crystals can migrate to the surface, becoming visible. Blooming chocolate is still perfectly edible! It's just not that impressive visually.
To avoid this, bakers often temper their chocolate – they keep it at a steady temperature to avoid blooming and ensure it dries to a shiny, glossy layer of chocolate.
If you are melting chocolate to mix it into a dough or batter, as in Flourless Chocolate Walnut Cake, no need to worry about tempering. But if you use chocolate for dipping, like with these Chocolate Dipped Rye Palmiers, you may want to temper your melted chocolate to ensure a stunning appearance. (This step is already required in the recipe itself!) To learn more, see our site basic guide to tempering chocolate.
If you're melting chocolate for an upcoming baking project, choose a high-quality brand for the best results. We have a wide range of styles and tastes from leading manufacturers such as Guittard, Valrhona, and more.
Cover photo by Jenn Bakos.
