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How to melt chocolate in the microwave

Posted: 10 May 2010 by: in: Latest articles

The microwave is a very convenient method of melting all types of chocolate. Chocolate will hold its shape when melted this way, so the number one rule is to stop the microwave every minute to stir the chocolate with a metal spoon. Ensure the chocolate avoids contact with water or steam as these will cause the chocolate to ‘seize’, or go hard and grainy.

Follow these simple steps for perfect melting:

1. Break the chocolate into evenly sized pieces.

2. Place in a clean, dry, unchipped, heatproof, microwave-safe bowl (Pyrex is recommended). Do not use plastic bowls as they retain moisture that will cause chocolate to seize.

3. Leave the chocolate uncovered, as covering it will cause condensation to form and drop into the chocolate, again causing it to seize.

Melting Nestle Chocolate

To melt NESTLÉ Melts, microwave uncovered for the first minute on Medium-High/70%. Stir with a metal spoon. Then microwave for 30 seconds and stir again until smooth. You can microwave or a further 30 seconds if required, stirring afterwards.

To melt NESTLÉ PLAISTOWE (Dark, Milk or White), microwave for 1 minute on Medium/50%, then every 30 seconds, stirring after each 30 seconds with a metal spoon until almost smooth. Remove from microwave and stir until completely smooth.

Mixing melted chocolate

Many recipes require chocolate to be melted with other ingredients such as butter, cream or brewed coffee. This process is often quicker than melting chocolate on its own.

Microwave uncovered for 1 minute on High/100%, stirring after 30 seconds with a metal spoon. Continue to microwave for 30 seconds, stirring until almost smooth. Remove from microwave and stir until completely smooth.

Happy melting!

Melt chocolate like a pro

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