Not everyone knows how to melt chocolate. But this ingredient is used in many desserts. We will talk about popular methods of this culinary process in today's article.

Which chocolate is better to choose for melting

In order for chocolate to melt well, you need to pay attention to its composition. It is desirable that the tile has as few additional components as possible.

Ideally, the base should be cocoa beans. For kindling, white, black and milk chocolate are suitable.

Experienced chefs give the following tips for choosing chocolate:

  • Porous tiles should not be used. It is rather difficult to predict in advance which substance will be obtained after melting. Chocolate with fillers, nuts, raisins is also not suitable for these purposes.
  • For a mirror glaze, only a couverture is suitable. This is a special kind of cocoa powder, quite expensive. But only thanks to him you can achieve a delicious crisp. The product is sold only in specialized stores.
  • If your task is to make an inscription on a cake, then feel free to buy milk chocolate. Its consistency comes out thick and rather viscous.
  • When purchasing chocolate, carefully look at its markings. Ideally, it should be marked “confectionery” or “table”.
  • If you notice lecithin in the composition, it is better to look at the chocolate of a different brand. Manufacturers have long been replacing it with cocoa butter.

If you care about your health, try to buy chocolate without harmful components (flavors, emulsifiers, etc.).

How to melt chocolate in a water bath

Melt chocolate in water is quite simple, you just need to know the technology for the preparation of glaze:

  1. You will need 2 bowls of different diameters. It is desirable that the smaller one is non-stick.
  2. Fill one pot with water, put on the stove and bring its contents to a boil.
  3. Reduce the heat, the temperature should be maintained in the region of 75 - 85 degrees.
  4. Break the chocolate bar, place it in a pan with a smaller diameter. Make sure that there is no water in the container. Otherwise, the chocolate will burn, change its texture and taste.
  5. Place a smaller pan in a larger one.
  6. Start stirring the chocolate.
  7. Add a little butter to the icing (can be replaced with cream). This will make your chocolate mass more viscous.
  8. After the chocolate has melted, remove the bowl and cover it with foil, after making holes in it. In this form, the mass should cool.

In a water bath it is better to stoke black chocolate. White and milk can "take a piece" - there is not much cocoa butter in these tiles.

Try not to overheat the product. If the thermal regime is violated, then the chocolate mass will certainly crack after 3 to 4 hours.

Microwave kindling method

You can melt chocolate in the microwave in 2 ways. Each of them has advantages:

  • glaze does not burn;
  • no lumps;
  • maximum cooking time is 3 minutes.

Both methods are so simple that even an amateur can handle them:

  1. Break the chocolate into small pieces, put in a glass bowl. Put it in the microwave for 1 minute, while the power of the furnace should be maximum. Remove the icing, mix. Put in the microwave again for 30 seconds. Repeat the process 3 times.
  2. If there is a defrosting mode in the microwave, you can use it. Place the crushed chocolate bar in the oven for 2 minutes. If lumps remain, add another 1 minute.

Such chocolate is not very suitable for glazing the surface of the cake. There is a high probability that the mass will crack. But the figures made of such chocolate are excellent, it holds a head start.

On open fire

You can melt chocolate on the stove.

An important point: the bowl in which the cooking process will take place must have a double bottom.

The cooking process is as follows:

  1. Break the bar of chocolate.
  2. Put the bowl on low heat, stir constantly so that the product does not burn.
  3. As soon as the chocolate begins to melt, add a slice of butter.
  4. To make the product liquid, pour in milk or cream. It is very important that the ingredients are warm, otherwise the mass will exfoliate.

Once the icing is ready, pour it into another dish, otherwise it is likely that it will burn.

Do not allow the mass to boil, chocolate will lose its properties, it will delaminate and crack.

How to melt chocolate to decorate a cake

To decorate the cake, melted chocolate is well suited. It is prepared only in a water bath.

In the recipe, the proportions of the ingredients are important:

  • black bar of chocolate - 300 g;
  • fat cream - 300 ml.

Cooking process:

  1. Prepare a water bath.
  2. Divide the chocolate into small pieces, put in the top bowl.
  3. Once the mass begins to melt, add warm cream.
  4. Dip the chocolate until the glaze is viscous.

The secret from the confectioners! In order for your chocolate to turn out with a crispy crust and not crack on the surface of the cake, the mass must be well cooled and whipped with a mixer or blender.

For the preparation of glaze

Real glaze should be shiny. You can achieve this effect with honey.

The recipe is as follows:

  • bar of dark chocolate - 150 g;
  • homemade fatty milk - 90 g;
  • natural honey - 30 g;
  • oil - 80 g;
  • icing sugar - 80g.

Stages:

  1. Prepare a water bath.
  2. Add chocolate. Once it begins to melt, pour in warm milk and put the powdered sugar. The mass must be intensively mixed so that no lumps appear.
  3. As soon as the icing is homogeneous, remove it from the heat, add honey and oil, mix again.

Allow the glaze to cool, in no case do not put it in the refrigerator

Making liquid chocolate for fondue

Fondue or chocolate fountains can decorate any celebration. The dessert is delicious, rather unusual. Making liquid chocolate is easy.

You will need the ingredients:

  • chocolate (it is better to choose milk) - 300 g;
  • cinnamon - 10 g;
  • cream or fat milk - 60 g;
  • strong brewed coffee - 25 g.

Cooking:

  1. Prepare a water bath.
  2. Send chocolate to stoke.
  3. As soon as the mass begins to melt, add the remaining ingredients.
  4. At the last moment, sprinkle chocolate with cinnamon, bring to a homogeneous mass, remove from heat.

Chefs often add whiskey or strong brandy to chocolate for fondue. These drinks give the mass not only interesting taste notes, but also a special aroma.

There are tons of ways to melt chocolate. We presented the most popular and proven recipes. Take advantage of our tips and the chocolate desserts you make will be delicious and beautiful.

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