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Here’s How To Melt Chocolate Chips in the microwave or on the stovetop! Melting chocolate is easy, but there are things to know so it doesn’t clump up and seize.
If you’ve wondered how to melt chocolate chips so they turn out silky smooth every time, this post is for you! You can melt chocolate easily in the microwave or on the stovetop in a few simple steps. I will show you two different methods and how to melt chocolate chips so they don’t seize or break.
You can use melted chocolate chips in so many different recipes as a topping or decorative coating. I have lots of ideas in this post, or you can try these dessert recipes: hot chocolate bombs, brownie truffles, and German chocolate cookies.
Ingredients
Chocolate chips — you can melt any kind of chocolate chips using these methods. But if you need to melt white chocolate chips, I recommend the stove-top method over the microwave method for the best results.
How To Melt Chocolate Chips In the Microwave
1. Place the chocolate in a microwave-safe bowl. Microwave on high heat for 30 seconds. Stop and stir the chocolate chips. Return to the microwave and heat on high for another 30 seconds. Stop and stir once again. Continue to cook in 15-second intervals, stirring between each, until the chocolate chips are almost entirely melted. Keep a close eye on the chocolate to prevent it from burning.
2. When only a few small pieces of solid chocolate remain, stop heating and let the chocolate rest for 1 to 2 minutes, stirring occasionally, until completely melted.
How To Melt Chocolate Chips In A Double Boiler
1. For the double boiler method, fill the base of a double-boiler or medium pot with 1 inch of water. Place over medium-high heat and bring the water to a simmer. Reduce the heat to medium-low and place a large heatproof bowl over the top. Ensure that the bottom of the bowl does not touch the hot water.
2. Add the chocolate chips to the bowl. Melt chocolate chips for 4 to 6 minutes, stirring occasionally, until the chocolate is fully melted and smooth. Carefully remove the bowl from the heat.
Is Melting Chocolate The Same as Tempering Chocolate?
No, melting and tempering chocolate are two different things. Tempering chocolate is quite an involved process and requires you to heat and cool the chocolate to specific temperatures so it sets in a specific way. Tempered chocolate is more snappy and glossy than melted chocolate and has a more professional look. See how I use tempered chocolate in my chocolate bon bons recipe.
How Do I Fix Seized Chocolate?
If the chocolate starts to look dry, pasty, grainy, or firms up into a clump, it is overcooked and has seized. To bring it back to its glossy state, add boiling water, 1 teaspoon at a time, whisking vigorously between each addition.
In many cases, this can help re-emulsify the cocoa solids and fat, and it will smooth out again. If the chocolate does not return to its glossy state, it is unfortunately unsalvageable, and you’ll need to start over with new chocolate chips.
How To Use Melted Chocolate As A Coating
For extra smooth, glossy melted chocolate ideal for use as a coating, add ½ teaspoon of coconut oil or vegetable shortening per 1 cup of chocolate chips, then melt them using either of the melting methods.
This super glossy chocolate is perfect for chocolate-covered strawberries, chocolate-covered Oreos, peanut butter Buckeyes, and Ritz cookies. You can also use it to dip shortbread cookies or tuiles.
Pro Tips For Making This Recipe
- Use a clean, dry bowl and stirring utensil. Even a tiny amount of moisture can cause the chocolate to seize.
- Don’t overheat the chocolate. Overheating the chocolate is another common culprit for seized and burnt chocolate. Make sure to melt in 15 to 30-second intervals in the microwave, or the heat on the stove-top method isn’t too high.
- Stir often for even melting. This is particularly important if you’re melting chocolate in the microwave. Stirring helps the chocolate melt evenly and also prevents burning.
Frequently Asked Questions
Attempting to remelt hardened chocolate can cause it to break, but you can try! Use a very gentle heat and add a small handful of fresh chocolate chips.
Yes, just chop the chocolate bar into small pieces that are around the same size so the chocolate melts evenly.
Yes, but white chocolate is much easier to burn or seize, so I recommend avoiding the microwave for melting it. The gentler heat of the stovetop method is best way to make smooth and silky melted white chocolate.
If you’ve tried this how to melt chocolate chips tutorial, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
How To Melt Chocolate Chips
Equipment
- Heat-proof bowl
- Double boiler
Ingredients
- 1 to 2 cups chocolate chips (180g to 360g)
Instructions
Microwave Method:
- Place the chocolate chips in a heatproof bowl. Microwave on high heat for 30 seconds. Stop to stir the chocolate chips. (They may not look melted at this point, but it’s important to stir anyways for even melting.)
- Return the bowl to the microwave and heat on high for another 30 seconds. Stop and stir once again.
- Continue to cook in 15 second intervals, stirring between each, until the chocolate chips are almost entirely melted. When only a few small pieces of solid chocolate remain, stop heating and let rest for 1 to 2 minutes, stirring occasionally, until completely melted.
Stove-top Method:
- Fill the base of a double-boiler or medium pot with 1 inch of water. Place over medium-high heat and bring the water to a simmer. Reduce the heat to medium-low and place a large bowl over the top, ensuring that the bottom of the bowl does not touch the water.
- Add the chocolate chips to the bowl. Cook for 4 to 6 minutes, stirring occasionally, until the chocolate is fully melted and smooth. Remove the bowl from the heat.
Notes
- Use a clean, dry bowl and stirring utensil. Even a tiny amount of moisture can cause the chocolate to seize.
- Don’t overheat the chocolate. Overheating the chocolate is another common culprit for seized and burnt chocolate. Make sure to melt in 15 to 30-second intervals in the microwave, or the heat on the stove-top method isn’t too high.
- Stir often for even melting. This is particularly important if you’re melting chocolate in the microwave. Stirring helps the chocolate melt evenly and also prevents burning.
Nutrition
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