From baking and drizzling to dipping and enrobing, our guide is here to show you the best and easiest ways to melt chocolate like a professional.

There’s something especially sumptuous about melted chocolate. The glossy texture, the tantalising aroma, and the delectable warmth. But melting chocolate takes a little more than just heat. To get results worthy of any professional chocolatier, it’s important to take note of temperature and moisture, as well as the quality of your cooking chocolate.

If you’re planning to drizzle, fondue, or enrobe with irresistibly gooey melted chocolate, have no fear. We’re here to offer expert guidance on how to melt chocolate for an array of applications. Soon, you’ll be a dab hand at whipping up chocolate cocktails, chocolate-coated strawberries, and all manner of other cacao delights.

What are the risks when melting chocolate?

From the outset, melting chocolate seems rather straightforward. You apply heat to transform solid chocolate bars, Batons, or buttons into a silky-smooth liquid. While this is true, it’s worth noting that the process requires precision. Without this, you may run into a couple of issues.

Burning

Have you ever noticed burnt crumbly remnants at the bottom of your chocolate pan?

At its core, chocolate consists of cacao, cocoa butter, an emulsifier, and sugar. You’ll find that milk chocolate also contains milk powder and white chocolate ups the cocoa butter content in place of cacao solids.

As you heat chocolate, the cocoa butter crystals break down, transforming from solid to liquid. If the temperature is too high during the heating process, these ingredients can separate and burn. The result? Blackened, burnt cacao particles and a pale yellow oil. This happens because the intricate fat structure in the cocoa butter breaks down completely, losing its form even after cooling.

The fix

So, how do you prevent your chocolate from burning? To get the best results, melt your chocolate on a low, consistent heat and stir frequently to reduce the risk of separation.

Seizing

Another common error when melting chocolate is “seizing”, which occurs when the chocolate becomes a solid grainy mass.

This happens when the melting chocolate is exposed to moisture — even just a little steam can ruin your baking aspirations. The moisture causes the dry sugar and cacao particles to glue together, separating them from the hydrophobic (water-resistant) cocoa butter.

Seized chocolate has a rough texture and won’t melt in your mouth in the same way as tempered chocolate.

The fix

To prevent your chocolate from seizing, we recommend adding more water. Although it seems counterintuitive, this can help your chocolate particles reunite for a smoother texture. For more information, take a look at our guide to fixing seized chocolate.

Which chocolate is best for melting?

Before we explore the best way to melt chocolate, it’s helpful to look at how the type you choose will affect the melting process.

White, dark, or milk — each has its own unique properties and flavour notes.

Rich, well balanced dark chocolate is ideal for bringing balance to sweeter snacks, such as biscuits and marshmallows.

Milk and white chocolate, on the other hand, pair well with fruit — the fresh tartness of fresh strawberries, citrus fruits, and tropical fruits can contrast beautifully with the chocolate’s mellow creaminess.

What temperature does chocolate melt at?

Flavour profiles aren’t the only differences between chocolate types either. Each variety also has its own melting point, which can affect the way you heat it. Understanding these melting points ensures you achieve the perfect consistency and avoid the dreaded separation of ingredients.

Here’s a quick guide to the melting points of different chocolates:

• White Chocolate: Due to its higher cocoa butter and milk content, white chocolate melts at a lower temperature than other types — usually between 37 and 43°C (99 and 109°F). It’s delicate, so gentle heating is key to preserving its smooth texture.
  
• Milk Chocolate: Milk chocolate’s blend of cacao solids, milk, and sugar gives it a moderately low melting point of 40 to 45°C (104-113°F). It requires careful heating to maintain its creamy consistency without burning.
  
• Dark Chocolate: With a higher percentage of cacao solids and less sugar, dark chocolate melts at a higher temperature, making it more stable during heating. This robustness allows for a more forgiving melting process. It usually starts to melt at 46°C (114.8°F).

How to melt chocolate without burning it

We find that the best way to melt chocolate is with a bain-marie or a double boiler. For this, you’ll need a saucepan filled with a couple of inches of hot water with a heatproof bowl on top of it. Make sure the bowl doesn’t touch the water.

Keeping the saucepan on a low heat, fill the bowl with hopped-up chocolate pieces, and stir until smooth.

This method gives you the most control over the process, as you can keep an eye on the chocolate and stir it throughout the whole process. Make sure to use small pieces of chocolate, as they will melt faster and more evenly.

How to melt chocolate in the microwave

Using a microwave is probably the easiest way to melt chocolate with fewer pieces of equipment. However, it is a little riskier than melting chocolate on the hob. This is because you aren’t constantly watching it – glossy melted chocolate can transform into a burnt mess in just seconds.

For microwave melting, put your chocolate pieces in a bowl and heat for 30 seconds at a time, making sure you stir it thoroughly after each stint. To be extra-safe, put your microwave on 50% power so it melts more slowly.

The trick with melting chocolate in the microwave is to stop before all the chocolate is completely melted. If there are small bits of chocolate left, just keep stirring until it becomes smooth — the warm mixture will melt the remaining chocolate pieces.

How to melt chocolate with milk

The above methods are perfect for when you need to melt chocolate to dip, dunk, or enrobe. It can also work well for creating chocolate ganache and other cake fillings.

But what about melting chocolate with milk to create a silky-smooth drinking chocolate? We find the most foolproof method for this is to use our revolutionary at-home hot chocolate maker, the Velvetiser.

Designed by us and engineered by Dualit, our hot chocolate machine gently heats, stirs, and whips our gossamer-fine chocolate flakes, melting them until they meld with the milk. The result is a velvety-smooth mixture at just the right sipping temperature.

To get the perfect cup of drinking chocolate every time, follow these simple steps:

1. Choose your hot chocolate flakes: Explore our range of sumptuous hot chocolate varieties. From our mellow Milky 50% to our bold and beautiful 85% Dark Hot Chocolate and a collection of vibrant flavour pairings, find your ideal match.
   
2. Prepare the Velvetiser: Pour 220ml of milk (dairy or plant-based) into the Velvetiser.
   
3. Add the chocolate: Sprinkle in your hot chocolate flakes, ready to melt. If you’re using one of our single-serve sachets, simply add the entire contents. For our larger pouches, measure out 35g (approximately six heaped teaspoons) of our finely flaked drinking chocolate.
   
4. Start the Magic: Press the button and let the Velvetiser do its magic. In just 2.5 minutes, you’ll have a cup of perfectly Velvetised hot chocolate — a smooth, creamy beverage that’s sure to delight your senses.
   
5. Sip and savour: Enjoy your melted chocolate drink as a warming beverage or pour over ice for a refreshing chilled chocolate drink.

How to melt chocolate for cocktails

Did you know you can combine melted chocolate with premium spirits to create opulent cocktails? A sophisticated way to celebrate a special occasion, cacao-rich chocolate cocktails offer a smooth and decadent texture as well as a nuanced flavour profile.

But what method should you use for melting chocolate to add to cocktails? We find our Velvetiser is the ultimate gadget.

All you need to do is melt your chocolate flakes as you would when making a drinking chocolate. The difference lies in the liquid you add. Rather than melting your chocolate with 220ml of milk, you’ll mix it with spirits.

For more guidance on whipping up chocolate cocktails and some inspiration, take a look at our three Velvetised cocktail recipes.

The best uses for melted chocolate

Now you know the best way to melt chocolate like a professional, it’s time to get creative. Indulge in these delightful chocolate uses and elevate your culinary creations with the rich, smooth texture of perfectly melted chocolate.

Chocolate-dipped treats

Surprise your loved ones with a luscious bowl of melted chocolate and an array of snacks. The trick is to keep the melted chocolate smooth and sleek.

Depending on your usage, you can always stir in a bit of vegetable or coconut oil to keep the chocolate soft and runny (but note, it won’t harden well).

Alternatively, mix your melted chocolate with cream for an indulgent dip or spread. We suggest using a dark chocolate with a minimum of 70% cacao.

For a ready-made experience, try our Dipping Adventures. Both the Mini Chocolate Dipping Adventure for Two and the Large Dipping Adventure provide an array of sweet and savoury nibbles to dip and dunk in our sumptuous chocolate pots.

Chocolate bark

One of the simplest yet most enjoyable ways to use melted chocolate is chocolate bark. Pour your melted chocolate onto a tray lined with greaseproof paper to your desired thickness. Scatter toppings like nuts, cookies, or dried fruits before it hardens.

Millionaire’s shortbread

Layer shortbread and caramel in a tray. Let it set, then pour melted chocolate on top. For that perfect snap and a shiny finish, temper the chocolate first — learn all about tempering in our guide to cooking with chocolate.

Drizzle over ice cream

Enhance your dessert by drizzling smooth, melted chocolate over cold ice cream. Watching the warm chocolate crackle as it hits the ice cream is a delightful experience that beats store-bought sauces any day.

Start with top-quality ingredients from Hotel Chocolat

No matter what you choose to use your melted chocolate for, our tips and tricks on the best way to melt chocolate are here to help you get the smoothest results. It’s also important to start with high-quality chocolate with a high cacao content — this will provide the glossiest and most p melt.

Our cooking chocolate focuses on authentic ingredients and more cacao, less sugar. Explore our product collection and melt your chocolate like a professional.