How to melt chocolate chips on the stovetop or in the microwave

• It's easy to melt chocolate at home in a microwave or on the stovetop.
• Dark, milk, and white chocolate melt at different temperatures.
• Stir frequently as you're melting to prevent your chocolate from burning.

Thick, liquid chocolate is a true delight, used to make truffles, European-style drinking chocolate, any number of confections, pastries, or as a dip for fresh fruit. Thankfully, it's easy to melt chocolate at home in either a microwave or on the stove.

Chocolatier Susanna Yoon always has warm liquid chocolate standing by in a tempering machine at Stick With Me Sweets in New York City and uses melted chocolate to make a number of different ganaches for her jewel-like bonbons that are almost too pretty to eat. Here, she shares tips on how to melt silky chocolate at home.

"If you would like to melt your chocolate faster, the smaller the pieces, the better," Yoon says. "The more consistent the sizes, the more evenly the chocolate will melt." That means if you aren't using chocolate chips, chop your chocolate into evenly sized pieces to set yourself up for success.

Generally speaking, the higher the percentage of cocoa solids, the higher the melting point. White chocolate has the lowest melting point because it does not contain cocoa solids. Milk chocolate contains both milk and cocoa solids and melts at a lower temperature than dark chocolate. The optimal temperature to melt chocolate also varies between different brands, so check the label for the chocolate you're using.

Yoon works with Valrhona chocolate, made purely with cocoa beans, at Stick With Me Sweets. She recommends not exceeding 135 degrees Fahrenheit when melting dark chocolate and 120 degrees for milk and white chocolate. At home, you can melt chocolate easily without any special equipment either in the microwave or on the stove.

How to melt chocolate chips in the microwave

The microwave method is the easiest and most convenient way to melt chocolate without causing a mess. With this method, be sure to use microwave-safe tools. A clear indication that the bowl is safe to use is by looking for the microwave-safe symbol at the bottom of the bowl.

1. Start melting your chocolate chips in 20 to 30 second intervals. Stir between each interval.
2. Shorten the melting intervals to 10 to 20 seconds once the chocolate starts melting. This happens when individual chips aren't distinctly visible anymore, and the chocolate melts into one mass. "Be sure to stir between each interval," Yoon says. "You need to keep stirring the chocolate, or it can risk burning in the center." If your chocolate is burning, darker spots will appear and you'll be able to smell it, or even see smoke. Burned chocolate also turns grainy.
3. Stop microwaving once 80% of the chips are melted, and let sit. "You can let the residual heat melt the rest of the chocolate by resting it on the counter," Yoon says. This is the best strategy to prevent scorching chocolate.

Remember: Microwaves tend to have hot and cold spots due to frequency and wavelength. "If you microwave chocolate for an extended period without stirring, the center will usually burn," Yoon says. Stir frequently to ensure the chocolate chips melt evenly.

On the stovetop

Melting chocolate on the stove might sound a little more intimidating, but it's still pretty easy to do and results in a silky smooth consistency that's harder to replicate in the microwave. You're also less likely to burn chocolate on the stovetop. On the stove, you can use a double boiler or make your own by nestling a stainless steel bowl on top of an even-edged pot.

1. Fill the bottom pot of your double boiler with water. Bring the water to a boil and then turn off the heat.
2. Set the stainless steel bowl of chocolate on top of the pot. The residual heat will slowly and gently melt the chocolate.
3. Stir often and be patient. This method will prevent you from burning the chocolate on the stove.
4. If the chocolate does not melt completely, gently heat the pot of water again. Turn off the heat and repeat.

Remember: "Water is chocolate's worst enemy!" says Yoon. "It can seize the chocolate, and the chocolate can also get grainy." When taking the bowl off the pot, make sure you use a towel to wipe any excess water below the bowl.

Tips and tricks for melting chocolate chips

• Chocolate has a relatively low melting point. It literally melts in your mouth, or on a hot day in the sun. Be patient and gentle with melting to avoid burning your chocolate.
• Avoid getting your chocolate wet. This causes it to "seize" and become clumpy and gritty.
• Temper using the stovetop method. Tempering chocolate requires a cooking thermometer to precisely cool the melted chocolate to between 81 and 85 degrees Fahrenheit for a short time, allowing certain crystal structures to form. You then gently warm it again to between 85 and 90 degrees, before you begin working with it to achieve a smooth and shiny finish.
• Tempering is tricky. Results can vary depending on variables including the humidity and temperature of the room, or the origin and percentage of cocoa. This is an advanced technique, but don't worry - chocolate tastes just as good without tempering. It just won't have the same glossy snap.

Insider's Takeaway

Melted chocolate can be used in a variety of delicious recipes and it's easy to melt chocolate chips at home with a microwave or on the stove. Dark, milk, and white chocolate have slightly different melting points depending on the amount of cocoa solids, but all chocolate has relatively low melting points so you'll want to err on the side of caution and lower heat to avoid burning your chocolate.

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