How To Melt Chocolate

    Published: 06-16-2009
    Views: 70,912
    Specialty baker Petra Cox demonstrates how to melt chocolate for a Chocolate Butter Cream Frosting.

    Petra Cox

    Petra is a specialty baker for Mom's Apple Pie Company, a family-run bakery with four locations in Northern Virginia. By the time she was born, the family business had been operating from their home for three years. Petra and her siblings grew up rolling crusts, peeling apples and baking pies with their parents from early on. In addition to bakery experience, Petra trained with family friend, Is Harris, making a variety of Thai cuisine from scratch, punctuating her culinary appreciation for both sweet and savory flavors and techniques. Subsequent training in oenology and cuisine both in Florence, Italy and Washington, DC led to her current position as wine buyer and recipe research and development at Mom's Apple Pie in Occoquan, Virginia.

    I am Petra Cox with Moms Apple Pie Bakery in Occoquan, Virginia. Right now, I am making a Chocolate Butter Cream frosting for our rich chocolate cake. For this recipe you are going to need some nice, smoothly melted dark chocolate. You can use bitter sweet chocolate if you like to. I just love the flavor of dark chocolate. So, what I have is three ounces of dark chocolate and it's chopped up and put in a microwave-safe bowl here. There are various ways to melt chocolate if you need to. You can use a double boiler on your oven, that's a nice, safe way to do it without burning the chocolate, but I find that the easiest is just to put it in the microwave about probably 20 seconds at a time and then stir it. So that way, you are not melting it all in one big chunk. It can get melted smoothly without burning. Lets start with 20 seconds, then I am going to stir it and I do as much time as it takes to melt the amount of chocolate that I have. So, at this point just some chocolate at the bottom and some of the smaller, little shards of chocolate I melted, but they might seem a little tedious to stir it each time, but it really is necessary to keep that from burning. You dont want the same part to get hot over and over. When you are melting something like white chocolate; that can be a little tricky because white chocolate will hold its shape, but be completely melted, so it wont look liquidy until you stir it, and you'll find that little chunks of white chocolate are actually melted inside. So, thats why it's important to actually stir it in between. White Chocolate has higher fat content than regular chocolate milk chocolate, or dark chocolate. So that melts actually very fast. So youve got to be careful with white chocolate. It takes a little longer for something with such high cocoa content as dark chocolate. This is actually the contents of one three ounce bar of dark chocolate.

    Sometimes towards the end it might take a little less than 20 seconds at a time. You might want to pump it down to only 10 seconds in between mixing, just so that you dont overcook it. Its getting a little smoother now. You can see there's just a larger lump that needs to be melted down a little. It will probably only take 10 or 20 seconds more. So, there were some lumps when I took it out of the microwave, but as I am mixing it, the lumps are mixing in with the melted chocolate and they are melting because of the heat of the chocolate that is already melted. So, there we have some nicely, smoothly melted chocolate. Just keep in mind that you've got to mix it often, so that it doesnt get burnt, but this is a quick alternative to melt in chocolate in a double burner on your stove top. So, there it is.