Perhaps there is no one among us who is indifferent to chocolate. This wonderful, tasty and aromatic dessert, brought by Columbus from the island of Guyana in the distant 16th century, has been the leader in the world of sweets for many years.

Sweet benefit

Chocolate is not only tasty - scientists claim that regular consumption of it in moderation (no more than 1 bar per week) has a beneficial effect on the circulatory system, prevents the development of malignant tumors, and helps to eliminate cholesterol deposits. And this delicacy is also considered an excellent antidepressant, since it contains theobromine and phenylethylamine - substances that raise mood and improve brain activity.

They eat it not only in solid, but also melted, and also make glaze with it for decoration - many recipes confectionery suggest the use of a fragrant treat.

But despite the seeming simplicity, this dessert is a rather capricious product - improperly melted tiles can simply turn into a too viscous or dry heterogeneous mass.

In order for a small culinary miracle to turn out not only tasty, but also beautiful, you need to know which chocolate to choose and how to properly melt it for a cake, pastry, eclairs or pancakes.

How to choose?

As you know, there are a huge number of types of this dessert: bitter (black), milk, white, porous, with raisins, nuts, sesame seeds, roasted nuts, etc. All of them are good in their own way individually, but not every type is suitable for preparation of glaze.

It is better not to use aerated chocolate - it is very difficult to achieve the required consistency and the desired quality of the resulting mass, since its structure does not lend itself well to heat treatment.

The dark one takes longer to heat due to the high content of cocoa powder in it. But nevertheless, it is this type that is most often used by confectioners - sweet dishes with it turn out to be especially effective and refined.

Dairy lends itself well to melting, when hot it turns out to be viscous and not too liquid.

White is generally considered an ideal artistic material - with its help, you can colorfully decorate, for example, a homemade cake, having previously added the necessary food colors to the icing.

In order for the confectionery mass to be homogeneous, shiny, look good and be easy to use, you need to take a pure product, without adding nuts, raisins, waffle crumbs and other impurities. When buying, carefully study the composition of the tile - the main components should be sugar, cocoa butter, cocoa powder and milk. A quality product should not contain any artificial flavors, colors and preservatives.

How to prepare?

Before melting a bar of chocolate on the stove or in the microwave, it should be prepared for heat treatment:

• remove the hotplate from the refrigerator one hour before cooking. Cold food cooks more slowly; in addition, sudden temperature changes are detrimental to cocoa butter, so it is desirable that it be at room temperature before cooking;
• chop the tile into small slices with a knife or grate it - this way it will cook faster, and the glaze will turn out to be uniform;
• place the resulting crumb in a saucepan or stewpan with a thick bottom and sides, and grease its inner surface with a thin layer of deodorized (odorless) vegetable oil- this will make it easier for you to pour the glaze and subsequently wash the dishes.

How to melt chocolate?

It should be noted right away that in order for the mass to be homogeneous, water should not be allowed to enter the container during the process. It is also unacceptable to cover a saucepan or stewpan - condensation resulting from heat treatment can get from the lid into the dishes.

You should not bring the sweetness to a boil, since boiling liquid is not needed for a cake or other confectionery.

Remember! The melting temperature of dark chocolate is 55 ° C, milk - 45-50 ° C, white - about 45 ° C.

There are several ways to make liquid chocolate. Let's tell you more about each one.

Natural way

If you are going to please your loved ones delicious dessert, and outside the window is a sultry summer, you can cook a delicacy without using home appliances. The temperature in the sun in hot weather often reaches 40-45 ° C, so a container with crumbs can simply be put on a window or balcony. True, in this way you can only melt white or milk chocolate, since they have a low melting point.

In the oven

First, preheat the oven to a temperature of 60-65 ° C (no longer needed). Then pour the crumbs into a thick-walled saucepan and place them in the oven at the highest position, away from the heat. During the process, stir the mass periodically with a wooden spatula until it becomes liquid and smooth.

Similarly, in the oven, you can also melt chocolate in a water bath. To do this, boil water in a saucepan, heat it to 60 ° C, place a container with slices or crumbs in it so that the water covers the bottom of the pan by 2-3 cm.Then send everything to the oven for 10-15 minutes.

In the microwave

Many hostesses trust the preparation of microwave glaze - it's simple, quick and convenient. But to get the perfect result, you should carefully study the question of how to melt chocolate in the microwave before cooking.

This process has its own tricks and nuances:

• use only special thick-walled glassware designed for microwave oven- plastic containers can spoil the taste of the dessert;
• set the minimum power or the "defrost" mode, then the melting will be uniform;
• open the oven every 30-35 seconds and stir the contents of the dishes;
• keep track of the time - it will take no more than 2-3 minutes to make a 100-gram liquid tile.

Note! Using a microwave oven to melt qualitatively White chocolate will not work, since it has a low melting point and can quickly overheat.

Steam bath

In order to prepare the glaze in this way, prepare two pots (they should be selected in such a way that the smaller one fits completely into the larger one). Place the crumbs or slices in a small saucepan.

Pour some water into a larger container, boil, reduce heat and place a smaller saucepan in it so that no liquid gets into the contents. If there is too much water, drain the required amount. Boil water over minimal heat, stirring constantly with a wooden spatula until smooth.

Many recipes involve the use of liquid natural chocolate, but not all housewives know how to melt it correctly. The product is used by pastry chefs for making chocolate fountains, decorating cakes, muffins, making cocktails, mousses, mochas and other culinary masterpieces. At first glance, it may seem that it is not difficult to prepare an exquisite filling, but this delusion is erroneous. Before proceeding with the procedure, it is necessary to select the chocolate with the optimal composition.

How to choose the right chocolate

1. Couverture is one of the best options for melted chocolate. It is distinguished by an excessively expensive pricing policy due to the high content of cocoa butter and natural composition... When melted, the couverture looks perfect: a thin crispy crust with a glossy sheen beckons to taste all its delights.
2. Avoid buying cheap chocolate bars. They do not differ in solid form. exquisite taste, and when heated, all preservatives will come out.
3. The worst option is aerated chocolate. Even the premium product is not structurally suitable for the heating procedure.
4. Before paying for the goods, carefully study the "Composition" column. All ingredients must be natural with a maximum cocoa butter content. Chocolate should not contain E-preservatives of unknown formulations.
5. When choosing chocolate, give preference pure composition without flavors... You should also refuse to purchase a product with raisins, dried apricots, nuts, yogurt filling, cereals and others.
6. Pay attention to the chocolate mass marked "table". It is used by confectioners to make chocolate fountains, because the composition melts without forming lumps.
7. There are various forms of melted chocolate. For example, the glaze is more liquid, translucent in some cases. Lettering chocolate is stringy, thick and easier to process. Depending on the idea, choose dessert (liquid) or confectionery (thick) chocolate.

Method number 1. Break the bar into separate small rectangles about 1 * 0.5 cm in size. Place the chocolate in a shallow plate, arrange the squares so that one part does not lie on top of the other. If this is not possible and the plate is too small, arrange the pieces in two rows. Never put chocolate in three or more rows, otherwise lumps will form.

After careful preparation, set the defrost mode on the microwave. Place the container on the edge of the turntable. Set the defrosting duration based on the following proportions: to melt 100 gr. chocolate, you must turn on the oven for 2 minutes 20 seconds. Therefore, 200 gr. will be "defrost" for 4 minutes 40 seconds and so on. Based on the amount of product you have.

It is important to stir regularly with a toothpick or a three-pronged dessert fork to eliminate the possibility of lumps. After every 20-25 seconds, pause the microwave, take out the chocolate and stir it.

Method number 2. This method differs in the form of flow and heating duration. Grind the chocolate into small crumbs by passing it through a blender or coffee grinder. You can also grate the product with a medium grater. After that, take a flat plate with folded edges, lay out in an even layer chocolate chips so that there are no slides and large accumulations of the train in one place.

Place the container in the microwave, not in the middle or on the edge, but in the place between them. Set the "Defrost" mode. The duration of heating can be calculated as follows: per 100 gr. product requires 1 minute 40 seconds, 200 gr. - 3 minutes 20 seconds, respectively. As with the previous method, remove the chocolate to stir every 15-20 seconds.

A negative aspect of melting chocolate in the microwave is the matte texture in the final (cured) form. Looks more beautiful when the chocolate shines and shimmers. This method is good for making eclairs, muffins and other pastries that do not imply aesthetic decoration with melted chocolate.

1. Prepare a saucepan with a thick bottom in advance, it is good if it is enamel or non-stick. Fill the container with water not to the brim. Heat the water to 75-85 degrees, adhere to this temperature regime for another 10 minutes after boiling.
2. Break the chocolate bar into small rectangles about 1 * 1.5 cm in size, place in a smaller non-stick pan. Make sure that the container is completely dry before placing the chocolate, otherwise the mixture will burn. Dry the pan with a cotton towel to make it more convincing.
3. Now you need to put a pot of chocolate in a container of water in such a way that the small container with the composition does not come into contact with water. Any even the slightest overheating of the chocolate with condensate or steam will change its consistency and taste. As a result, if you pour the chocolate with mastic, it will crack after 3-5 hours. For the most part, this remark is typical only for milk and white chocolate. It refers to black indirectly (if the content of cocoa butter in the product is less than 60%).
4. If you are melting dark chocolate, do it over the slowest heat. If heating is carried out on white and milk mass, turn off the stove altogether. This is due to the fact that the last 2 types heat up faster, so they take less time. Stir the chocolate constantly with a wooden spatula or Chinese sushi sticks.
5. When the product has melted, wrap the container with foil or cling film, make several large holes so that condensation does not accumulate. Wait 2-3 minutes, during this time the chocolate will melt and turn into a homogeneous emulsion.

1. A common mistake people make is using the stove incorrectly. You can easily ruin the chocolate if you use it over medium heat. The composition will quickly melt, and then it will take in lumps that are difficult to heat. To avoid this, first boil water, then turn on low heat or turn off the stove.
2. To melt the icing, add heavy cream to the chocolate. Preheat them in the microwave, then pour in gently. You can also substitute melted butter for this ingredient. This will help melt the dark chocolate faster.

There are times when it is not possible to melt chocolate, either using the microwave or in a water bath. This is due to the fact that the original product is of poor quality, which has been on the shelf for a long time in the store. Also, if the chocolate contains less than 60% cocoa butter, it will be difficult to melt.

Video: 3 ways to melt chocolate

Melted chocolate is required for the preparation of many pastry dishes, from desserts to cakes and pies. These are glazes, and figures for decoration, and an addition to the dough, which makes ordinary sweets ideal. Making melted chocolate is easy, and a holiday pastry dish will benefit greatly. This process has a number of nuances. For example, it would be more correct to use water bath... Why - we will find out further.

How to choose chocolate to melt

You can buy any chocolate for melting and then decorating dishes, but there are rules for choosing. Some types are generally not suitable for a particular case. Chocolate bars with the following characteristics are preferred.

• Table chocolate.
• No additives: nuts, raisins, jam.
• Adequate amount of cocoa, from 55%.
• Aerated chocolate is excluded for melting.
• Dessert chocolate is not suitable for glazes.
• Poor quality tiles are also unsuitable.

So the choice of chocolate also depends on the type of dessert: pour ice cream or cook iced strawberries. The form can be any, not only tiled.

How to properly melt

In order not to spoil the dessert and chocolate, you need to melt it correctly. In liquid form, the mass should be quite thick, shiny and deliciously smelling. The principles for making hot melted chocolate are as follows.

• How to make a water bath? Place a small saucepan in a large one, filled with water to the bottom of the inner container, and heat to a boil.
• Break the tiles into small pieces in a smaller container.
• When melting, do not be distracted from the container, stirring all the time, every 40 seconds.
• Do not cover with a lid, as condensation will get into the mass, which should not be allowed. It will lose its density and taste.
• Add cream or butter, not water.
• Prevent steam from entering the bottom pan.
• It is better to take a spoon made of wood or silicone.
• The melting temperature for dark chocolate is 55 degrees C, and for white - 45. The fire should be as low as possible.

The higher the chocolate grade, the better the dessert will turn out. To add shine to the cake coating, add butter. The biggest disappointment will arise if the chocolate mass burns. When melting in a water bath, melting is slow, but uniformity and quality are guaranteed. This is a popular way to make tiles liquid.

How to make a water bath

A water bath at home is easy. To melt chocolate on it, you need two saucepans (or saucepans). One container must be larger than the other in order to fit the first. The most suitable dish in which chocolate melts well is enamel. A small saucepan should not touch the bottom of a large one.

The following steps explain how to make a water bath.

• Pour water into a larger saucepan and bring to a boil.
• We put a smaller container with finely broken chocolate in a saucepan with boiling water. We set a small fire.
• Stir the chocolate as it melts. If necessary, add additives - heavy cream or butter.
• Put out the fire and let it cool down to about 36 degrees C.

Now the prepared mass can be used in Brownie pie, cake or fruit frosting. Now we know how to melt chocolate in a water bath.

Melting process recommendations- do not overheat the mass, as bitterness may appear in it, and after solidification it will be excessively hard, avoid steam or water droplets getting into the molten mass.

Using a multicooker to melt chocolate

There are various methods of melting, for example using electronic appliances for the kitchen. How to melt chocolate in a water bath in a multicooker? Those who have this unit can easily melt the mass in it. More precisely, here the mass melts in a steam bath. But so much the better for chocolate, which will retain its properties from overheating.

We take the following steps.

• Break the tiles into pieces.
• Pour water into the bowl to the minimum mark.
• Place the pieces in the steamer tray.
• Set on the remote control: "steam cooking".
• Stir from time to time until melted.

The multicooker does everything automatically according to the program, you just need to follow the process.

How to melt chocolate in the microwave

The microwave can also be used in place of a water bath to melt chocolate. Required glass container which will not heat up very quickly. If the glass bowl gets too hot after a few minutes in the microwave, it could be bad for the chocolate. Therefore, you need to transfer the chocolate mass to another cold vessel and add a few pieces of unmelted chocolate. Stir everything thoroughly.

It is very good when the microwave maintains the function of the set temperature. For melting chocolate, it is better to choose a low temperature so that the mass does not burn. You should periodically remove the container from the oven and stir the mass. If there is no turntable in the microwave, then you should turn the bowl of chocolate yourself from time to time.

How long it will take to melt chocolate in the microwave is difficult to say. It depends on the amount of cocoa butter in the chocolate, the volume of the chocolate mass, and the power of the microwave. It takes about 3 minutes for 240 g of chocolate, and in 4 minutes you can melt almost a whole kg. It will be correct to remove the chocolate every 30 seconds and stir well. This way you don't miss the moment. The chocolate mass should be smooth and shiny, and the chocolate pieces should completely dissolve.

1. Chocolate shavings or pieces are placed in an appropriate container and sent to the microwave. Heating is carried out at a power of 800-1000 W, controlling the process every 15 s. or more often so as not to overheat.
2. Take out the chocolate when almost all the chips are melted.
3. Mix the contents until smooth.
4. Now add cold tempered chocolate and cool to operating temperature.

In the bowl of the combine

The method is used at contests when time is running out, but it can also be used at home.

1. 2/3 of the total volume of crushed or monetized chocolate is placed in the bowl of the combine.
2. The remaining 1/3 is heated to 50 ° C and poured into cold chocolate.
3. In this case, the entire mass should be quickly mixed, which has a beneficial effect on its quality and gives the desired shine.

Method 1/3 + 2/3

The method is similar to the combine one, only the process is performed manually.

1. Melting is subject to 2/30 chocolate from the total mass.
2. Then add the remaining 1/3 of the chocolate in a bar or coins with constant stirring.
3. If the chocolate does not melt well (this is a common occurrence with this tempering method), use the hand blender and beat the chocolate until it is completely dissolved.

The resulting chocolate will be thicker than tempering on marble and will not be suitable for making sweets, or thin-walled products. But it is perfect for creating sculptures or decor.

Methods on how to properly melt chocolate in a water bath will come in handy for making the most different desserts, simple and complex. The mass will not overheat, which will have a beneficial effect on its taste... It is not necessary to use chocolate for icing cakes and making decorations. It will be very tasty just to drink it or dip pieces of fruit. It is also possible to melt the mass using an oven or microwave. Everyone uses their own method, which they liked the most.

If you first decided to surprise your loved ones with a confectionery masterpiece made with your own hands from chocolate, then you should get to know this product better. And what is important with its features and possible surprises that chocolate can present with its inept use.

Methods for melting chocolate
Not everyone succeeds in melting chocolate correctly. Many people face problems related to the consistency of chocolate, its premature solidification, etc. To avoid all these troubles that can happen at the most inopportune moment, you need to carefully familiarize yourself with the technology of kindling chocolate.

So, let's begin. The first way
Grind the chocolate until the pieces are the same size as possible. This is necessary for uniform heat exposure; place the prepared chocolate pieces in a clean and DRY container (bowl, saucepan); Place the container on a saucepan with slightly boiling water so that the bottom of the bowl with chocolate does not touch the water. Thus, we create a steam bath. While stirring, we follow the uniform heat treatment; after the chocolate is well melted, it can be removed from the steam bath and used for its intended purpose.

It's important to know!
The volume of the bowl of chocolate should not be smaller than the pot of water, otherwise steam will penetrate into the chocolate. And this will spoil the quality of the melted product. When water or steam gets into the mass, the chocolate will begin to solidify and lose its elastic properties.

Do not cover melted chocolate with a lid to avoid condensation.

The spoon you use to stir the chocolate must also be dry. Because a drop of water can give an unpleasant surprise.

If desired or necessary, you can add butter (according to the recipe) to the chocolate mass or coat the pan with it for more convenient removal of the chocolate from the container and easy washing.

The temperature of the melted chocolate should not exceed 50 degrees.

Second way
This method is used for kindling dark chocolate. Chopped chocolate must be placed in a saucepan and placed in the oven at the lowest temperature setting. Keep for 8-10 minutes.

Third way
If you need the chocolate mass to mix with other ingredients, rather than to coat or pour, then the chocolate can be melted quickly and easily in the microwave. For this, the temperature regime and power must be minimal. The defrost function is most suitable. Never overheat the chocolate, that is, do not overdo it in the microwave, otherwise it will thicken quickly.

Which chocolate is best for melting. How to properly melt chocolate
It is known that chocolate can be black, white, milky and porous. Each of them is good in its own way. However, not all types of chocolate can be melted.

For example, it is better not to use aerated chocolate for kindling, it does not lend itself well to heat and, as a result, it is impossible to achieve the desired consistency and quality of the chocolate mass.

To get a high-quality chocolate mass, you need to choose pure chocolate (without nuts, raisins and other impurities).

White chocolate is a great art material. It can be used as a decoration for all kinds of confectionery. White chocolate can even be tinted to your preferred color. To do this, it must be melted in a steam bath, as described above. Add a little vegetable oil and food coloring (liquid or gel). By the way, the gel dye is added to the mass in the amount of 2-3 drops per 100 grams of chocolate. Mix quickly and use as directed.

For the manufacture of confectionery masterpieces, the main types of chocolate are usually used - these are special culinary chocolate, dessert (table), couverture and fondant.

Cooking chocolate is the most popular and readily available. Its varieties are distinguished by the presence of cocoa butter in them. The taste, color and density of chocolate directly depends on the amount of this very oil.

Dessert chocolate is very convenient for confectionery use, but at the same time it has a thick consistency when fired. It is better not to use it as a glazed coating.

Couverture is the most expensive type of chocolate. Differs in a significant content of cocoa butter. When melted, it has a smooth, shiny texture. That allows you to use it in various directions and make real confectionery masterpieces.

Fondant, in turn, has the lowest content of cocoa butter, but at the same time it is very convenient in the preparation of all kinds of confectionery.

Some things in cooking seem so basic experienced chefs that they don't pay much attention to them. For example, it is unlikely that a recipe will be described in detail at home. However, in inexperienced housewives, it often burns or curls up into lumps. But here, as in any other business, some skills are simply required, and then everything will definitely work out.

But before you find out at home, you need to learn how to choose it correctly. For these purposes, not every chocolate is suitable, but only with a cocoa content of at least 50%. In addition, it should not contain any vegetable fats. This can lead to the mass simply curling up during melting. Aerated chocolate is never used for confectionery purposes. But you can use milk or white for decoration.

Many people think it takes a long time. But since you can actually melt a bar of chocolate in 5-7 minutes, it simply burns on the stove for a long time. The point is that "correct" chocolate retains its shape when heated. And in order to understand that he is ready, you need to interfere with him with a spatula. It is also very important to properly prepare the chocolate for this procedure. It needs to be broken or turned into shavings with a knife. The smaller the pieces are, the easier and faster it will be to melt the chocolate.

Now, knowing all the rules, you can proceed to the procedure itself. Experienced chefs offer several ways to melt chocolate at home. One of them is a water bath. For it, you need 2 pans of different sizes so that they can be inserted into each other, and they do not touch the bottom. Pour water into the larger one, and put chocolate broken into pieces into the second. Collect the water bath and, stirring, melt the chocolate for 5-7 minutes. It is very important to make sure that no water gets into the upper pan. By the way, if everything is done correctly, it will completely freeze in 20 minutes, and it can be melted again.

Another popular way is to use a microwave oven. Put the broken chocolate into pieces in a plate and put on microwave for 2 minutes at minimum power. In no case should you keep it longer, since the mass can be overheated. But since melting (or white) can be done at a lower temperature, this method is not suitable for them. And confectioners use this option only when adding chocolate mass to the dough. For the manufacture of jewelry, only chocolate melted in a water bath is used.

Sometimes there are tips that you can melt a chocolate bar directly on the stove, however, if you do not have enough experience, it is better not to do this. For novice pastry chefs, this method is only suitable if cooking with cream or butter is required. First you need to heat them to a boil, and then stir the pieces of chocolate with quick movements. Remove the pan from the heat. or ganache will be ready.

Now you know how to melt chocolate at home, and you will be able to decorate any cake with the most complex shapes or make a dessert. And also all of these methods are great for making fondue.