Have you decided to make hot chocolate or want to glaze your culinary masterpiece? To get delicious and beautiful, you need to know how to melt chocolate in the microwave correctly.

Which chocolate to choose for tempering

In general, tempering chocolate is not so simple when it comes to professional use. But for home use, everything can be greatly simplified.

So, for heating, the most ordinary tiled chocolate from the store is quite suitable - milk, black and even white.

From the resulting mass, you can make confectionery or decorate them.

Most importantly, do not take the product with fillings and other additives, such as nuts or raisins, even if you plan to make glaze. It is better to cover it with the necessary ingredients from above.

The nuances of kindling different types of chocolate

It seems that melting chocolate is easy. Put it in a container and put in the microwave for a while - what's the difficulty? Of course this is partly true, but various difficulties may arise in the process. To avoid them, you need to know the nuances of heating.

  • Pay attention to the composition of chocolate. If you use milk or black, then it must contain at least 60 percent cocoa. In no case do not buy porous tiles. Bubbles and a small amount of cocoa will cause the mass to curl into lumps.
  • The above does not apply to white chocolate, since it does not have such a high percentage of cocoa.
  • It is best to purchase confectionery or table chocolate. It is especially good for decoration.
  • Dessert chocolate is perfect if you want to create some kind of inscription.But do not use it for glaze - it is not good.
  • The most ideal option, it is also the most expensive, is a couverture. Due to the large amount of cocoa butter, it melts very well, is suitable for glaze, looks smooth, even glossy, and creates a slightly crisp crust.

Whatever type of chocolate you take, do not start to heat it, if it is just from the refrigerator, be sure to bring it to room temperature.

During mixing, in no case let the water get into the mixture - the latter will become thick, viscous and no longer suitable for anything.

How to melt milk or dark chocolate in the microwave

To melt chocolate, take a suitable dish. Best of all, glass and ceramics, but not plastic.

  1. Divide a piece of chocolate or a tile into cubes, then the finished product will be more uniform.
  2. Put the slices in the selected container and put it in the microwave.
  3. Set the power of the microwave. It is best to use a low value first, such as 300 watts.
  4. Warm the chocolate for 20 seconds, then mix and remove for the same amount.
  5. Do this step for so long until you get a mass that is completely liquid and uniform in consistency.

If suddenly there are small lumps, try to mix everything well - they should dissolve.

Tempered White Chocolate

The process is practically no different from the heating of milk or dark chocolate.

  1. Grind the white chocolate into approximately equal sized pieces.
  2. Reduce microwave power by 50% of maximum value.
  3. Put the chocolate in the device for no more than 20 - 30 seconds and look at its condition. It begins to boil when it reaches 44 degrees, so it is important not to overheat it.
  4. Be sure to stir it before continuing to heat. Perhaps this will already be sufficient to obtain uniformity of composition.

With cream or milk

By adding some milk or cream to the main ingredient, you can get a tasty drink - hot chocolate.

  1. Grind the chocolate on a grater, place it in a container.
  2. Put just a little sugar and pour in some milk or cream.
  3. Put the mixture in the microwave for just a minute so that it does not have time to boil.
  4. Add the remaining cream or milk, mix. Put the future treat in the microwave again and bring to a boil.

How to melt with butter for glaze

You can melt the chocolate for the cake with butter. According to this recipe, glaze will turn out, which, by the way, can also be used to cover pies, cookies, or other pastries.

Essential Ingredients:

  • 30 grams of fat milk;
  • 50 grams of butter;
  • two tablespoons of sugar;
  • bar of chocolate with cocoa at least 72%;
  • a spoon of cocoa.

Cooking process:

  1. Combine the crushed chocolate with the butter at room temperature, pour in the milk.
  2. Mix sugar and cocoa, put in a milk-chocolate mass.
  3. Turn on the 800 W microwave, put a container in it, and check the contents every 30 seconds. Shuffle. Total time is three minutes.

For mastic with marshmallows

Essential Ingredients:

  • 100 grams of powdered sugar;
  • 50 grams of marshmallows;
  • any chocolate - 100 grams;
  • two tablespoons of milk;
  • a pinch of citric acid;
  • a spoonful of butter.

Cooking process:

  1. Break the chocolate into pieces and place in a suitable container. We add citric acid and milk there. We drown everything in the microwave for about 20 seconds.
  2. As soon as the mass begins to melt, immediately put the powder and butter in it. We do this in parts, constantly mixing the composition for an even distribution of the components.
  3. We transfer the mass to the table, sprinkle with powder, knead and use as intended. Https: //www.youtube.com/watch? V = sj-ELcSLGDc

Why does chocolate burn in the microwave

You put a container of chocolate in the microwave, and when you got it, it turned out that most of it was burnt? There are several reasons why this happens.

  1. You took the wrong container, for example, plastic. It warms up too quickly, so it is not surprising that even in a short period of time the chocolate managed not only to melt, but also to burn.
  2. Another problem is too strong power. Do not set the maximum parameters, just 300 - 400 watts is enough.
  3. Each time, after a short warm-up, mix the contents. So it will melt more evenly and, of course, will not burn.

Chocolate is really an amazing delicacy, but for your experiments, try to get only a quality product.

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