Two simple, reliable methods to melt chocolate so it becomes smooth, glossy and perfect for dipping. Use a double boiler on the stove or melt chocolate in the microwave — including guidance for chocolate chips.
Melted chocolate should be creamy and shiny, not grainy or burnt. If you’ve ever microwaved chocolate for a minute and returned to find lumps or a scorched smell, these methods and tips will help you melt baking chocolate, chocolate chips or candy melts successfully every time.
What kind of chocolate should I use?
Baking chocolate is usually the best choice: it offers good flavor and melts more predictably than candy melts or some chocolate chips. That said, follow your recipe — different chocolates serve different purposes. If you use a bar (baking chocolate or a high-quality chocolate like Lindt), cut it into small, evenly sized pieces so the chocolate melts uniformly. A thin, sharp knife works best.
The methods described here work well for dark, semi-sweet, milk and white chocolate.
How to melt chocolate in the microwave
- Place chopped chocolate or chips in a heatproof glass bowl.
- Microwave on medium power for 30 seconds, then remove and stir thoroughly.
- Repeat 30-second intervals on medium power, stirring after each, until the chocolate is nearly melted.
- Remove when about 90% melted and stir until completely smooth off the heat.
Stirring is essential. Chocolate at the edges melts faster than the center, so regular stirring ensures even heat distribution and prevents burning.
How to melt chocolate on the stove (double boiler method)
- Pour about 1/2 to 1 inch of water into the bottom of a saucepan.
- Place a heatproof bowl over the saucepan so the bowl bottom does not touch the water, or use the top pan of a double boiler.
- Add the chocolate to the bowl.
- Set the burner to low and bring the water to a gentle simmer — not a rolling boil.
- Stir the chocolate as it softens. When it’s about 90% melted, remove the bowl from the heat and stir until smooth.
What about melting chocolate chips?
Both microwave and double boiler methods work for chocolate chips, but chips often contain stabilizers that help them keep their shape, so they can be slower to melt. Chips can also go from almost melted to burnt quickly, so keep the heat low, stir frequently and stop heating while small unmelted bits remain — they will smooth out with stirring.
And what about candy melts?
Candy melts are formulated to melt easily and evenly. Follow the package directions or use either of the two methods above, taking care to stir and avoid overheating.
Tips and tricks for melting chocolate
- Cut chocolate into small, uniform pieces to promote even melting.
- Use medium power in the microwave; full power is likely to scorch the chocolate and make it grainy.
- Keep everything dry — even a single drop of water can cause chocolate to seize into a grainy, paste-like texture.
- Stop heating when the chocolate is about 90% melted and finish by stirring off the heat to reach a glossy, smooth consistency.
Now that you can melt chocolate confidently, try using it to coat cookies, dip fruit, or top bars. Melting chocolate well makes a big difference in the texture and finish of your desserts.