How to melt chocolate on the stovetop or microwave for smooth results every time

• Chocolate can be melted in the microwave or on the stovetop.
• Use chopped chocolate or chocolate chips for best results when melting chocolate.

Melted chocolate serves a variety of purposes, whether it's used to make candies, as a topping for fruit, for fondue, or added to frosting for a cake. But before you get started on melting chocolate chips or chopped chocolate, it's important to know the best methods first.

Melting chocolate is a gentle process, whether you're working with milk chocolate, white chocolate, or dark chocolate. "Chocolate can burn, and if it burns, it's ruined," says Jürgen David, director of pastry research and development at the Institute of Culinary Education. Chocolate also has the potential to seize up while melting, changing its structure.

To avoid any pitfalls, read on for expert tips and tricks on how to melt chocolate properly.

How to melt chocolate in the microwave

Using the microwave is the quickest method for melting chocolate. Both chopped chocolate and chocolate chips can be melted in the microwave, but be sure the chocolate chips you're using are good quality. Choose chocolate chips with a higher amount of cocoa butter, rather than sugar as the first ingredient. "Some chocolate chips might not be very fluid because their cocoa butter content is often lower," notes David.

The microwave method is particularly helpful for small, disc-shaped candy melts typically used for cake pops and dipped pretzels as well.

1. Chop your chocolate. Place a bar of chocolate on a cutting board and chop it into small pieces with a sharp knife. If you're using chocolate chips, measure out the amount needed.

2. Choose a heat-safe bowl. Put the chopped chocolate or chocolate chips in a microwave-safe bowl. Check the bottom of the bowl for a notation to specify if the bowl can be used in the microwave.

3. Start the microwave. Microwave the chocolate for 20 seconds on the low power setting.

4. Stir the chocolate. Remove the chocolate from the microwave and stir it with a rubber spatula, which will help to scrape the chocolate away from the sides of the bowl. If you don't have a rubber spatula, use a heat-safe spoon.

5. Continue heating the chocolate in intervals. Put the chocolate back in the microwave. Continue to microwave it, 20 seconds at a time, stirring between each heating. David says the amount of time needed will vary depending on the strength of the microwave.

6. Stir the chocolate until smooth. Once most of the pieces are melted, remove the bowl from the microwave and stir until all of the chocolate is melted. According to David, this will help to keep the chocolate from getting too hot.

Quick tip: Don't let leftover melted chocolate go to waste. Melted chocolate can be smoothed onto a baking sheet lined with parchment paper and put in the fridge to harden. Once hardened, break it up into chunks and store it in a zip tight bag to use for a future baking recipe that doesn't need tempered chocolate, or for snacking.

How to melt chocolate on the stove

Chocolate melts easily on the stove, and David notes that it requires less babysitting than using the microwave.

The key to melting chocolate on the stovetop is to use the bain-marie method, also known as a double boiler. This setup requires a heatproof bowl and a pot that fit together. It's key that the bottom of the bowl doesn't touch the liquid to avoid scorching.

This method works for melting both chopped chocolate and chocolate chips, and is also particularly helpful if you need to keep the chocolate warm and smooth while working with it.

1. Prepare the chocolate. Finely chop the chocolate if you're using a bar. Measure out the amount of chocolate chips needed.

2. Set up the bain-marie. Find a medium-sized pot and a heatproof bowl that fits snugly on top. A stainless steel chocolate melting insert will work as well.

3. Heat the water. Add water to the pot. Be sure not to add too much. It's important that the water doesn't reach the bottom of the bowl. Place the pot on the stovetop on low heat, and place the bowl on top.

4. Melt the chocolate until smooth. Put the chopped chocolate or chocolate chips in the bowl. As the chocolate melts, stir it every few minutes until fully melted.

5. Keep it warm. If needed, the melted chocolate can be left in the bowl, with the stovetop temperature on low, while you work with it.

Quick tip: If you're using melted chocolate to make chocolates or confections, it should be tempered for a glossy, smooth finish and good snap. Check out our guide for detailed instructions on how to temper chocolate.

Key tips for melting chocolate

Always chop the chocolate. Chocolate will melt better if it's in small pieces, about the size of an almond. If you're using a bar of chocolate, chop it with a sharp knife before starting the melting process. David also suggests breaking the bar into chunks and pulsing it in a food processor a few times.

Be mindful of water. Water and chocolate don't mix. Any amount of moisture, whether it's water droplets or steam, can cause chocolate to seize. Be sure not to get any water into the melted chocolate for best results.

Keep the temperature low. Melting chocolate on low will prevent burning. "Dark chocolate can be taken to higher numbers, up to 120 degrees Fahrenheit," says David. White and milk chocolate require lower temperatures to maintain flavor and texture. Keep the stovetop or microwave on low heat to avoid scorching the chocolate. David suggests using an infrared or probe thermometer, if possible. "Avoid candy thermometers as they will most likely not read the lower temperatures since they are made for high temperature cooking," he says.

Use heatproof materials. Whether melting chocolate in the microwave or the bain-marie method, be sure to use heatproof materials such as metal or silicone. This will help to avoid any accidental damage to your equipment.

Don't add cold ingredients. Introducing cold liquids can also cause the melted chocolate to seize. If you need to add butter for a specific recipe, be sure it's softened to room temperature.

Insider's takeaway

Melting chocolate can be achieved in a few simple steps, whether you choose to use the microwave or set up a double boiler on the stovetop. It's important to always start with smaller pieces such as chopped chocolate or chocolate chips for an even melt. Using a thermometer and melting chocolate slowly at a lower temperature will achieve the best results.