How to Melt Chocolate For Cooking

Best way to melt chocolate for cooking effectively and the safest way of melting chocolate in the microwave or oven:

How to melt chocolate for cooking tips from leading chocolatiers are described below. We have to confess that for many years Recipe Book Reviews would melt chocolate over a boiling pan of water. But we have since learnt that this is unsafe and there is a risk of water getting into the glass bowl and mixing with the meting chocolate which ruins the texture of the chocolate thus making baking more difficult and giving unsightly results. Fortunately there are easier and more effective ways to melt chocolate for cooking.

If you would like your tips on how to melt chocolate for cooking added to this page then please contact www.recipebookreviews.com

Our first how to melt chocolate tip comes from chocolatier Anne Scott and is described in her book Auberge Du Chocolat: The Secrets of Fine Chocolate Making whose full review can be read on the Chocolate Recipes page which has free chocolate recipes.

Anne describes how to melt chocolate for cooking for both the microwave and normal oven. Whichever method of melting chocolate is used do cut the chocolate into equal sized small pieces to ensure they melt at the same rate to avoid lumps and bumps. Chocolate pellets can also be used.

Melt Chocolate in Microwave

When you melt chocolate in microwave heat for 30 seconds at a time and stir between heats to ensure the melting chocolate heats evenly and gets no lumps.

Melting Chocolate

When melting chocolate in the oven heat the chocolate in a very low oven, Anne Scott recommends 50 degrees Celsius, for about five minutes

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