How to melt chocolate for dipping

There are many ways to melt and decorate with chocolate. With a few tips from our Test Kitchen, you’ll learn how to melt chocolate chips, white chocolate, and other chocolates in a variety of ways. Once you know the best ways to melt chocolate, you can use it for drizzling or dipping cookies, cakes, and candies for impressive (and delicious) presentation.

There's something special about biting into a decadent chocolate truffle that's decorated with extra melted chocolate drizzle. For most recipes (think chocolate bark, dipped fruit, or cookie toppers), you can melt chocolate using one of three methods: direct heat, a double boiler, or a microwave oven. These methods all work when a dessert recipe calls for melting chocolate with another ingredient, such as butter, shortening, coconut oil, or whipping cream. For a more showstopping finish to your sweet treats, tempering chocolate provides that professional-looking glossy finish. Grab your favorite quality chocolate bar or bag of chocolate chips and read on to learn the best ways to melt chocolate for drizzling, dipping, and coating all your favorite desserts.

How to Make Melted Chocolate

These methods work for melting chocolate chips, chocolate bars, and squares. For best results, coarsely chop bars and squares before following these melting chocolate methods:

How to Melt Chocolate On the Stove

This method is easy and convenient. Place the chocolate in a heavy saucepan over very low heat, stirring constantly till the chocolate begins to melt. Immediately remove the pan from the heat and stir the chocolate until smooth.

Melting Chocolate Using a Double Boiler

This method takes a little longer than the direct-heat method but eliminates the possibility of scorching the chocolate. Place water in the bottom of the double boiler ($17, Walmart) so the top of the water is a ½-inch below the upper pan. Then place the double boiler over low heat. Stir the chocolate constantly until it's melted. The water in the bottom of the double boiler should not come to boiling while the chocolate is melting.

How to Melt Chocolate in the Microwave

Place up to 6 ounces of chopped chocolate bars, chocolate squares, or chocolate pieces in a microwave-safe bowl, custard cup, or glass measuring cup ($4, Target). Microwave, uncovered, on high for 1½ to 2 minutes, stirring every 30 seconds or so, or until chocolate is soft enough to stir smooth.

How to Temper Chocolate

Tempering chocolate is a method of slowly melting chocolate followed by carefully cooling it. This stabilizes the cocoa butter, resulting in chocolate with a glossy shine that holds its shape.

How do I melt NESTLÉ® TOLL HOUSE® morsels? (Chocolate Chunks and Semi-Sweet Chocolate Mini Morsels)?

Chocolate is delicate and needs to be treated carefully! The key to perfectly melting chocolate is to go slow and steady and avoid water contact! Do not exceed 90 degrees F when melting your morsels and avoid using wooden spoons. Always ensure your bowls, spoons, spatulas, etc. are completely dry. Chocolate is not compatible with all oils. As an expert rule of thumb, only chocolate and cocoa butter blend well. Peanut butter, butter, canola oil, ghee, etc, do not fully mix well with chocolate. Keep your chocolate safe from these oils and do not add them to your chocolate when melted.

MICROWAVE: 1 Cup morsels in uncovered, microwave-safe bowl on HIGH power for 45 seconds; STIR. Microwaves vary. If needed, heat at additional 10-15 second intervals, stirring vigorously after each interval until melted. We do not recommend melting more than 2 cups of morsels at a time. Once melted, use immediately.

DOUBLE BOILER: Place 1-2 Cups morsels in top of double boiler over hot (not boiling) water. Do not cover. Prevent water from coming in contact with morsels. When morsels begin to turn shiny, stir constantly until melted. Once melted, immediately remove top pan with melted morsels from bottom pan.

How do I melt NESTLÉ® TOLL HOUSE® Morsels to dip fruit?

Add no more than 1 Tbsp. vegetable shortening per 1 cup (6oz.) of Semi-Sweet Chocolate, Milk Chocolate, Dark Chocolate, or Premier White Morsels. MICROWAVE: 1 Cup morsels + 1TBS in uncovered, microwave-safe bowl on HIGH power for 45 seconds; STIR. Microwaves vary. If needed, heat at additional 10-15 second intervals, stirring vigorously after each interval until melted. We do not recommend melting more than 2 cups of morsels at a time. Once melted, use immediately.

How do I avoid seizing & bloom when melting my chocolate?

Chocolate is delicate and needs to be treated carefully! The key to perfectly melting chocolate is to go slow and steady and avoid water contact! Do not exceed 90 degrees F when melting your morsels and avoid using wooden spoons. Always ensure your bowls, spoons, spatulas, etc. are completely dry.

Melt your morsels down to 80-90% melted then stir vigorously to melt the rest of the way. If melted improperly or too fast, chocolate can get hard, clumpy, and “concrete” like. This is called “Seizing”.

This often happens if water comes into contact with the chocolate. Water pulls sugar immediately out of chocolate suspension and causes the chocolate to adhere to itself. Which causes the concrete like texture, leaving the chocolate hard, brittle, and unusable.

Chocolate is not compatible with all oils. As an expert rule of thumb, only chocolate and cocoa butter blend well. Peanut butter, butter, canola oil, ghee, etc, do not fully mix well with chocolate. Keep your chocolate safe from these oils and do not add them to your chocolate when melted.

How do I add color to melted Nestle Toll House Premier White chocolate?

We recommend using gel coloring when coloring your Premier White. And for a better experience, we suggest using a TBS of shortening or coconut oil when melting. Add the gel color after melting your shortening & morsels.

Published: Feb 21, 2011 · Modified: Apr 12, 2018 by Ashley Phipps · 767 words. · About 4 minutes to read this article. · 78 Comments · This post may contain affiliate links · This blog generates income via ads and sponsored posts · This blog uses cookies · See our privacy policy for more info Filed Under: Recipes

Today I am excited to share my secrets, tips, and tricks for how to melt chocolate for dipping! If you have ever struggled to melt chocolate well, you don’t want to miss this post!I love dipping things in chocolate! Almost anything tastes better dipped in chocolate! Chocolate covered pretzels, marshmallows, cookies, strawberries, bananas, raspberries. I love chocolate covered treats! But not only does it taste good, it is also a simple way to make homemade goodies!

How to melt chocolate for dipping

Before you dip, you have to know how to melt chocolate. It sounds simple, yet I have found, that it can be so easy to mess up!

How to melt chocolate for dipping

I recently received an email asking for help and advice on how to melt chocolate so I thought I would share all of my hints, tricks, and tips with everyone!

(Affiliate links included for your convenience. If you choose to click on the link and buy something I make a tiny portion of income, but you never pay a penny more. Thank you for supporting my blog.)

How to Melt Chocolate for Dipping in the microwave, a double broiler, or with a special melting pot.

  1. Decide if you are going to use regular chocolate (like chocolate chips) or melting chocolate (like Wilton’s melting chocolate.) This will make a difference. Regular chocolate is more difficult to melt correctly. Melting chocolate has more room for error.
  2. Decide how to melt chocolate from these three options:
    1. Melting Chocolate in a double boiler will give you the best results with the least room for error, however, it takes longer and is not always the easiest way. To melt in a double boiler, place a small amount of water in the bottom pan of a double boiler, the water should not touch the top pot. Place the chocolate chips or melting chocolate in the top pot and start heating. Stir frequently until the chocolate is just melted, turn the heat off and dip away.
    2. Melting chocolate in the microwave is quickest, dirties the fewest dishes, and is my go-to method even though it can be trickier.

      When learning how to melt chocolate for dipping you want to be sure you don’t overheat it.

      How to melt chocolate for dipping

      Now you want to you know the real secret for how to melt chocolate for dipping??

      If you love Chocolate, you might also love these recipes too:

      You can melt chocolate chips in a variety of ways — but there are just as many things that can go wrong if you are not careful. For example, trying to melt chocolate chips in a pan over direct heat can result in burned chocolate even if you use very low heat. Using the microwave is another option, but you can easily overheat the chocolate if you are not careful and extremely attentive. Fortunately, though, there is a way you can melt chocolate chips for dipping fairly easily and consistently with the proper methods and precautions.

      Examine any tools that will come into contact with your chocolate to make sure they are completely dry. These include the bowl of your double boiler and the spoon you will use to stir your chocolate. Even a drop of water on one of your tools can ruin the entire batch of melted chocolate by making it seize.

      Pour the chocolate chips into the top of a double boiler. The double boiler should have water in its bottom section, but do not turn on the stove burner yet — you may not need to use it at all.

      Heat any liquid that you wish to incorporate into your melted chocolate. Mixing in cream, for example, will make the chocolate runnier — which you might prefer for dipping purposes. Pour this hot liquid over the chocolate chips in the double boiler. Stir the chocolate liquid mixture well with a spoon. Ideally, the heat from the liquid alone will be enough to completely melt the chocolate after several minutes of stirring. If this is not the case, or if you are not adding liquid to the chocolate, move on to the next step.

      Turn the heat under the double boiler on to low. As soon as the chocolate chips begin to melt at all — or immediately if you have already partially melted them with liquid — begin stirring. Stir constantly until the chocolate chips are almost completely melted, then remove them from the heat. Stir for a few more seconds or longer to finish melting the chocolate chips.

      How to melt chocolate for dipping

      Though chocolate-dipped foods might usually be associated with mid-February, I find that logic flawed. You should be making, eating, and thinking about chocolate all year! And as for using chocolate to express love and affection? Let’s all make a note to do that all year, too. After all, it’s always a good time to whip up a batch of homemade chocolate-dipped strawberries.

      Today I’ll show you how to make simple chocolate-dipped fruit, cookies, candies, and more. (Warning: The hard, cold truth is that most foods are improved upon by a quick dip in silky, rich chocolate. Nothing in your kitchen will be safe after this.)

      In the from-scratch chocolate desserts realm of difficulty, dipped chocolate sweets fall somewhere in between quick one-bowl brownies and chocolate truffles.

      To dip with chocolate perfectly, you’ll need to temper your chocolate. Don’t be intimidated! This is nowhere near as intense as it sounds, but it does require a bit more care and attention than making cookie dough.

      Why temper chocolate instead of just melting it? Tempering chocolate is a fancier method of melting and cooling chocolate that aligns the crystals in the chocolate, resulting in shiny cooled chocolate with a crisp snap.

      We have some excellent resources to teach you how to temper chocolate, step-by-step. Start by reading Susan Reid’s detailed article, and follow up with our tempering chocolate guide.

      To properly temper chocolate like a pro, you should invest in a good thermometer (our test kitchen favorite is the top-of-the-line Thermapen).

      But what if you don’t have a thermometer? Don’t despair! Chocolate perfection is still within reach. I often use a cheater’s method to temper my chocolate when I’m planning to use it for dipping. Follow along, and then get inspired to dip.

      Dipping chocolate rule 1: Pick wisely

      How to melt chocolate for dipping

      All chocolate is not created equal. The ideal chocolate for melting and dipping is called “couverture” chocolate. (Find it here and here.)

      Couverture chocolate has a higher ratio of cocoa butter to cocoa, which helps it melt more smoothly. If you can’t find couverture, use the best quality chocolate that you can find. Higher quality chocolate will taste the best.

      Also, make sure you’re using enough chocolate! If you use a very small amount (say, less than two cups), it will go cool too quickly and you’ll have to keep starting over.

      Dipping chocolate rule 2: Practice TLC

      How to melt chocolate for dipping

      Tempering chocolate the “cheater’s way” requires a gentle hand and lots of care. Begin by bringing a pot of water to a simmer. Once it simmers, turn off the heat. Place two-thirds of your chocolate into a heat-proof bowl, and place it over the pot of water (most of the bowl should touch the water).

      How to melt chocolate for dippingDon’t touch or stir the chocolate. Let it sit until it’s more than halfway melted. Once it’s melted enough, stir it very gently to help it finish melting.

      (If you are using a thermometer and tempering your chocolate the classic way, you’ll want the melted chocolate to reach 122°F for dark chocolate and 105°F for milk or white chocolate.)

      How to melt chocolate for dipping

      When the chocolate is fully melted, remove the bowl from the pot of water. Add the remaining one-third of the chocolate and stir gently until melted.

      Very important: Do not let any water get into the chocolate. This will cause the chocolate to seize up. Seized chocolate is not pretty.

      Dipping chocolate rule 3: When I dip, you dip, we dip

      How to melt chocolate for dipping

      Once your chocolate is melted, you can start dipping. This is the fun part: Think about foods you like, and dip them! Delicate cookies, fruits like strawberries and dried figs, and candies like nougat or halvah work beautifully.

      To keep your chocolate at the proper consistency while you work, you can hold it over the pan of still-warm water from the first step. Just make sure the water isn’t simmering anymore, and pour out some of the water so there is some air space between the chocolate bowl and the water.

      How to melt chocolate for dippingHow to melt chocolate for dipping

      If you’re planning to give your confections as a gift, consider something pretty, eye-catching, and easy to wrap up: crimson-hued cherries on the stem, airy meringue puffs, homemade peppermint-streaked marshmallows.

      How to melt chocolate for dipping

      Place a sheet of parchment paper on a baking sheet to catch any drips. Let your sweets rest on the parchment to cool. If you want to coat something in chocolate entirely (like a truffle or a marshmallow), use some nifty chocolate dipping tools; the long handles and delicate tines let you swirl your food in the melted chocolate, creating a polished finished look.

      How to melt chocolate for dipping

      Once your chocolate cools, you’ll have a satiny coating that will break with a crunchy, satisfying snap when you bite into it.

      Now you have all the tools and tips to make professional-quality chocolate confections. What are you going to dip first? Let us know in the comments below!

      Learn how to melt chocolate in a makeshift double boiler or the microwave. This quick and easy how-to guide is helpful for baking and making candy.

      How to melt chocolate for dipping

      Ahh… Melted chocolate is simply delightful. It gives any dessert a tasteful finish. However, it is not always easy to work with. If you follow these easy tips and tricks, you will surely have no trouble at all!

      Tips for Melting Chocolate

      Before we get started on the methods of melted chocolate, read over these tips to guarantee perfection.

      • Always make sure the chocolate you are melting is chopped in uniform pieces. You can use chocolate chips, baking chocolate or wafers.
      • NEVER add water when melting chocolate. The chocolate will become lumpy and unmanageable. If you must add a liquid (such as heavy cream of milk) to chocolate, do so before the chocolate melts. Heat up the liquid first, then add the chocolate. The chocolate will melt more evenly and distribute into the liquid.
      • Once the chocolate is melted, remove it from the heat source immediately. You can always reheat if it starts to harden.
      • Shortening will add an even, shiny coating to the chocolate when it hardens. I recommend one tablespoon shortening per cup of chocolate.

      What is a double boiler or Bain-Marie?

      A double boiler (or bain-marie) is simply one pot stacked on top of another. You place water in the lower pot and heat it to barely a simmer. The steam from the lower pot gently heats the upper pot where the chocolate is gradually melted. This method prevents the chocolate from burning. This double boiler or bain marie is the BEST because it has a ceramic bottom, which pretty much guarantees your chocolate won’t burn! It’s a good investment if you like to make custards and delicate sauces too.

      How to make a double boiler

      If you don’t have a double boiler, it is very easy to make one. Just add a bit of water to a sauce pan and place a heat resistant bowl on top so it is resting on the edges of the pan, but not touching the water. Heat water on low. Put chopped chocolate or chocolate chips in the bowl, stir often, and watch it melt. Remove bowl from the heat once the chocolate is melted to prevent burning.

      How to melt chocolate for dipping

      How to melt chocolate in microwave

      You can use a microwave to melt chocolate too. Place chocolate chips in a microwave safe bowl. Heat in the microwave on 50% power level. This lower power level is essential. Normal power will not melt the chocolate evenly and will most likely burn the chocolate. a

      Timing is roughly 1 minute for an ounce of chocolate and 3 minutes for 8 ounces of chocolate. Be sure to stop the microwave and stir every 20-30 seconds. This will ensure even melting.

      How to melt chocolate for dipping

      How to melt white chocolate

      White chocolate tends to be harder to work with than dark chocolate or semisweet chocolate. It has a lower burning point, which means it heats up more quickly and burn more easily. I recommend heating on very low heat being extra patient. I also find that adding another tablespoon of shortening helps thin out the chocolate a bit and prevent it from seizing up. My favorite white chocolate for melting is Ghiradelli white melting wafers.

      How to melt chocolate for dipping

      Melt the chocolate in the microwave of makeshift double boiler by following the instructions above. Once melted, use dipping tools or a fork to dip candies or truffles into the melted chocolate. Place onto a wax-lined plate or baking sheet to harden. If chocolate begins to harden during the dipping process, simply return the bowl of chocolate back to the pot of simmer water or place in the microwave for 30 seconds on 50% power level.

      How to melt chocolate for dipping

      Recipes that use melted chocolate

      Now that you’ve perfected the method for melting chocolate, give these recipes a try. Enjoy!

      Are you planning to make chocolate fondue or a chocolate dipping sauce for strawberries? If yes, then you’ll want to know how to thin melted chocolate. Read the following article to find out how.

      How to melt chocolate for dipping

      Are you planning to make chocolate fondue or a chocolate dipping sauce for strawberries? If yes, then you’ll want to know how to thin melted chocolate. Read the following article to find out how…

      How to melt chocolate for dipping

      How to melt chocolate for dipping

      How to melt chocolate for dipping

      Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. It is the best friend of those engaged in literary pursuits.

      Baron Justus von Liebig

      Chocolate-covered strawberries… or marshmallows… or pretzels… or bananas… or green apples… or biscotti; simply divine. You can make so many treats just by dipping fruits, candies, and nuts in dissolved chocolate. Of course, eating a bar of chocolate on its own is magical, but there are many more treats and snacks which can be made after melting it into a dipping sauce. The actual preparation time isn’t that long and you can be in and out of your kitchen in no time. All you have to do is keep certain steps in mind and try to follow them as accurately as possible.

      Before you learn how the entire process is carried out, you need to melt the chocolate first. This is where a lot of people make errors. Placing grated or cubes of chocolate in a non-stick pan and melting it is in fact is a mistake because you can keep the heat on various settings and that can burn the chocolate, if not paid attention. Instead use the double boiler method. To find more about the correct method and learn how to thin it further, keep reading the article.

      Thinning Melted Chocolate for Dipping

      • First, we need to melt the chocolate. For that, we need to prepare a double boiler. To do so, you need a pot filled with water. Turn the heat on and place it over the stove to let the water boil. You don’t want the water to boil; just hot.
      • Meanwhile, add 6 ounces of chocolate morsels in a glass bowl. Place the glass bowl on top of the pot which has the hot water. Make sure the water is not touching the glass bowl on top. As the chocolate is melting, add 2 tablespoons light corn syrup, 2 tablespoons vegetable shortening, and 1 ½ teaspoons water in as well.
      • With a wooden spoon, keep stirring the mixture till the chocolate morsels have melted properly. We want the mixture to be smooth in consistency. Once we have the chocolate mix, turn the stove off but do let the glass bowl stay on a bit longer on the hot water pot.
      • Now before we can start dipping various treats in the liquified chocolate, we need to check if the consistency is thin or not. With the wooden spoon, stir the chocolate mix again and check its consistency with your fingers. If it is thin enough, we can move ahead. If not, then you need to add a teaspoon of shortening and water to it. Stir the thin chocolate mix one more time and voila, we are finished.

      To prepare some delicious, chocolaty treats, take a baking sheet and place parchment paper over it. Start dipping pretzels, strawberries, candies, and even pieces of (or whole) bananas in the melted mix. Place them on the parchment paper and let the chocolate harden. And that my friends, is how a chocolate bar can be melted the right way. Remember, to melt chocolate, DO NOT use microwave or place it in a pan over direct heat. It will only burn and/or alter the sweet and delicious taste of the chocolate.

      If there is any leftover mix, you can store it in the refrigerator for a day or two. Don’t empty it in another container. Keep it in the glass bowl and cover the bowl with Saran wrap. To reuse it (although, if you can use the whole batch it would be excellent), just place the glass bowl in the refrigerator. Once the treats are made, serve them to family and friends; it wouldn’t be a bad idea to treat yourself to few of them too.

      High quality chocolate (or baking chocolate chips) tastes less processed, melts easier, and really helps give the strawberries a nice beautiful coat after dipping. I usually use Ghirardelli baking chips, or Baker’s Baking Chocolate and I’m always pleased with the quality and price.

      Can you use baking chocolate for melting?

      Thanks to stabilizers and preservatives, chocolate chips are designed not to melt under heat. If you stick them in the microwave or double boiler, you’ll certainly have a melted chocolate product. … While “baking chocolate” is unsweetened chocolate, you can use other chocolate varieties in baking.

      What is the best chocolate to melt for dipping?

      The ideal chocolate for melting and dipping is called “couverture” chocolate. (Find it here and here.) Couverture chocolate has a higher ratio of cocoa butter to cocoa, which helps it melt more smoothly. If you can’t find couverture, use the best quality chocolate that you can find.

      Does bakers chocolate harden after melting?

      You can use chocolate chips for quick-and-dirty dipping; they’re meant to survive in the oven, after all, so a few gentle zaps in the microwave won’t do much damage. Chips don’t contain enough cocoa butter to temper, so the melted chocolate will harden with a streaked or swirled appearance.

      Can I use chocolate instead of candy melts?

      Many people use candy melts, a.k.a. candy coating, to make their confections. While they’re easy to use and come in many colors, frankly, candy melts don’t taste anywhere near as good as real chocolate.

      Can you use baking chips for melting?

      Yes, you can melt chocolate chips in the microwave as long as they are a high quality brand of baking chocolate chips. I like to use these Ghirardelli Baking Chips . To microwave them, set your microwave at half power and stir the chocolate every 30 seconds until smooth.

      How do you melt chocolate for drizzling?

      Place up to 6 ounces of chopped chocolate bars, chocolate squares, or chocolate pieces in a microwave-safe bowl, custard cup, or glass measuring cup. Microwave, uncovered, on high for 1½ to 2 minutes, stirring every 30 seconds or so, or until chocolate is soft enough to stir smooth.

      How do you thin chocolate for dipping?

      Add oil, butter, or shortening to thin a small amount of chocolate. The best way to thin chocolate is with the addition of a fat. The exact amount of oil you will need will depend on the thickness of your chocolate and your desired consistency. Start by stirring in just a little splash, then add more if you need to.

      Is there a difference between melting chocolate and chocolate chips?

      Melting chocolates are made with cocoa butter so it can be melted and reset multiple number of times. On the other hand chocolate chips are made with temperature stable oils so they can be used in baking and other high temperature applications. And can’t be melted like regular melting chocolates.

      Is Hershey’s chocolate good for melting?

      Can I use Hershey bars as melting chocolate? According to the Hershey company, Hershey’s chocolate bars melt at 75 degrees Fahrenheit, which is much lower than other baking chocolate. Hershey chocolate bars can be a great substitute for a quick recipe to enhance the flavor with melted sweetness.

      How do you harden chocolate after melting?

      There is not much of a secret or trick to dipping something in chocolate and getting it to harden, actually. Simply melt semisweet chocolate by itself or with a little cream or butter. Dip, then refrigerate. When the chocolate is cooled, it hardens.

      How do you keep chocolate from melting without a refrigerator?

      Tips for Storing Your Chocolates

      1. DON’T REFRIGERATE! …
      2. Store it in a cool, dry place. …
      3. But even in a cool, dry place: Remember that cocoa butter (the vegetable fat in chocolate) picks up the smell of whatever’s around it. …
      4. Seal them in an air-tight container. …
      5. Keep them away from the light!

      Why is my chocolate not melting?

      Chocolate being melted, simply can’t tolerate small drops of water. … Once chocolate has seized it’s not easy to coax it back to liquid form. Sometimes whisking a tablespoon of warm water into the chocolate works, then add more water a teaspoon at a time until the chocolate is smooth.

      What can you use instead of melting chocolate?

      What can I use to replace candy melts?

      • Compound chocolate. Compound chocolate is a low-cost alternative to real chocolate and is made from a combination of ingredients like cocoa, sweeteners, and vegetable oil. …
      • Almond bark. …
      • Couverture chocolate. …
      • Frosting. …
      • Soybeans and sugar. …
      • Marshmallows.

      What can I use instead of melting chocolate?

      What can I use instead of candy melts. The only substitute for candy melts would be chocolate. If you set out to make cake balls without candy melts, you will need to mix 1 tbsp vegetable oil for every 1 cup chocolate chips.

      Is it better to use candy melts or chocolate for cake pops?

      Once you’re ready to dip the cake balls in coating you need to melt the chocolate. You can use Wilton Candy Melts or a bag of chocolate chips. … You want it runny enough so that it will drip just a bit from your cake balls after you dip them so they have a smooth coating on the cake balls.