Techniques › Baking and pastry
Melting chocolate
Beginner Baking and pastry
Gently heating chopped chocolate until smooth without scorching or seizing it.
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How do you do it?
- Chop the chocolate into small, even pieces.
- Microwave in 20-30 second bursts at half power, stirring after each.
- Or set a heatproof bowl over barely simmering water, not touching it, and stir.
- Stop when a few lumps remain; stirring melts the rest.
Why does it work?
Chocolate scorches easily, milk and white chocolate most of all, so keep the heat gentle. A few drops of water make the sugar and cocoa clump into a stiff paste, called seizing.
What are the common mistakes?
- Letting water or steam get in — the chocolate seizes into a grainy lump.
- Heating on full power without stirring — it scorches before it looks melted.
Still stuck? Watch someone do it on YouTube.
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