Melting Chocolate

[cassa333]

Why the hell can't I melt chocolate?

Every single time it just doesn't work.

I have followed the instructions on many different ways to do it but it just turns to a congealed limp bypassing the melting stage altogether.

[Tuvok]

I melt mine in the microwave, or in a bowl in a pan of hot water

[janbee]

I agree with tuvok. I do the same. No problems.

[cassa333]

I've Done it both ways. I've used cheap chocolate, ordinary chocolate, expensive chocolate, cooking chocolate. All of them at various times in the microwave or over a pan of hot water. Nothing works. I have yet another glob of chocolate in the bowl as I type.

I give up. Anyone know where I can buy ready melted chocolate that I can just open and pour ? Lol

[murraymints]

can't really help..any chocolate does not last long enough to get to microwave and melt...my mouth does the job...wonderfully ! lol

[cassa333]

Murraymints. Ordinarily I would agree but partially melted globby chocolate is rather nice as well.

[woofgang]

I am going to bet that you are a bit impatient. You need to keep the temperature low and take your time. As Mary Berry says "chocolate will melt in a child's pocket" It doesn't take much heat to melt.

[woofgang]

If you want to make a chocolate sauce, try melting the chocolate SLOWLY together with cream.

[murraymints]

where's that flake ? :o)

[Retrochic]

Add boiling water to congealed 'lump' while whisking slowly ( a bit like making mayo) drip by drip and you will get your chocolate back runny. When melting add a bit of butter and some milk or water.

[follyfancier]

I agree you must be doing it too quickly it sounds as if you are "cooking" it not melting it, keep the water on a gentle simmer and stir it carefully with a metal spoon but do not let any water get into the bowl of chocolate

[Retrochic]

follyfancer -I always add some sort of liquid to my chocolate when melting -a lovely choccie orange sauce is 200 grms good dark chocolate into a bowl with rind and juice of an orange and bit of orange liqueur if you have it, and a knob of butter. Melt over gently simmering water IMPORTANT -do not stir until all the chocolate has melted. Stir and serve hot over ice cream -you can of course leave the alcohol out.

[EcclesCake]

The water in your Bain Marie should be barely simmering and there should be no contact between the bowl of chocolate and the water.

[LyndaB]

Yes - you are doing it too quickly. I have never ever had trouble melting chocolate (except for once when I did it for a couple of seconds too long in the microwave). I break it into a bowl, put it over barely simmering water and go away and ignore it and it melts perfectly