There’s something truly indulgent about biting into a rich chocolate truffle topped with a silky drizzle of melted chocolate. Whether you’re making chocolate shells, dipping fruit, or decorating cookies, melting chocolate the right way can take your desserts to the next level.
There are three tried-and-true methods for melting chocolate: direct heat, double boiler, and microwave. If your recipe calls for mixing chocolate with ingredients like butter, shortening, coconut oil, or heavy cream, all of these techniques will work. For a glossy, professional finish, tempering your chocolate is also a great option.
So grab your favorite high-quality chocolate bars or a bag of chips, and read on for the best ways to melt chocolate to drizzle, dip, or spread over your favorite sweets.
Best Methods for Melting Chocolate
These methods work great for chocolate chips, bars, or baking squares. If you’re starting with chocolate bars or large blocks, chop them roughly before melting for even results.
1. Melting Chocolate on the Stovetop (Direct Heat)
This is the quickest and simplest method, but requires careful attention:
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Place chopped chocolate in a heavy-bottomed saucepan.
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Heat over low heat, stirring constantly until the chocolate starts to melt.
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Remove from heat immediately and keep stirring until smooth.
⚠️ Avoid overheating—chocolate burns easily!
2. Using a Double Boiler
This is the safest method to avoid scorching:
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Fill the bottom of a double boiler with water (about ½ inch from the upper pot).
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Set over low heat—the water should not boil.
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Stir chocolate in the top pot until fully melted and smooth.
If you don’t have a double boiler, place a heatproof bowl over a saucepan, making sure it doesn’t touch the water.
3. Melting Chocolate in the Microwave
Fast and surprisingly foolproof:
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Place up to 6 oz. (about 175g) of chopped chocolate in a microwave-safe bowl, custard cup, or glass measuring cup.
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Microwave uncovered on high for 1½ to 2 minutes, stirring every 15–30 seconds.
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Once it softens, stir until completely smooth.
🔁 Stir frequently—chocolate holds its shape when melted, so don’t rely on appearance alone.
How to Temper Chocolate (For a Shiny Finish)
Tempering gives melted chocolate a beautiful glossy finish and helps it hold its shape at room temperature—perfect for dipped truffles or candy coating.
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In a medium bowl, toss chopped chocolate with ½ teaspoon of shortening per ounce of chocolate.
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Pour warm water (~110°F) into a larger bowl (about 1 inch deep).
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Place the chocolate bowl into the warm water bath, ensuring the water covers only the lower half (don’t let water touch the chocolate).
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Stir constantly with a rubber spatula until the chocolate is melted and smooth—this may take 20–25 minutes.
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If water cools down, replace with more warm water and continue.
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Once fully melted, the chocolate is ready for dipping or molding.
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If it thickens, repeat the water bath and keep stirring until fluid again.
❄️ Let finished chocolates set at room temperature in a cool, dry place—do not refrigerate, as condensation can soften the coating.
Pro Tips for Melting Chocolate
No matter which method you choose, keep these key tips in mind:
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Keep everything dry: Even a drop of water can cause chocolate to seize and turn grainy.
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Avoid splashes: Water getting into the chocolate bowl can ruin the texture.
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Use low heat: High heat will scorch chocolate quickly.
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Stir often: Helps distribute heat evenly and prevents burning.
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When in doubt, go microwave: It’s the most reliable method for beginners.
Decorating with Melted Chocolate
Ready to take your desserts to the next level? Try these techniques:
✨ Dipping with Melted Chocolate
Dip cookies, biscotti, or fruit into your melted chocolate. Gently scrape the edge along the bowl to remove any excess chocolate.
✨ Drizzling Melted Chocolate
Place cookies or truffles on a wire rack over wax paper. Dip a fork or spoon into the melted chocolate and let the first drop fall back into the bowl to avoid big blobs. Then drizzle over the dessert with a sweeping motion.
How to Store and Reuse Leftover Melted Chocolate
Let leftover chocolate harden completely, then break it into pieces and store in a zip-top bag in the fridge for 2–3 weeks. Re-melted chocolate is great for baking or making sauces—it won’t be as glossy as fresh, but still delicious.
With these chocolate-melting techniques in your toolkit, the possibilities are endless. Drizzle it over cookies, glaze a chocolate cake with tempered shine, or create hot chocolate bombs as heartfelt gifts. However you use it, melted chocolate always adds a luxurious finishing touch.