Do you know the right way to melt dark chocolate in the microwave in less than a minute? The ultimate guide to melt chocolate in the microwave is guaranteed to help make silky smooth liquid chocolate for your finger-licking dessert recipes.
Dark chocolate contains higher percentages of cocoa which is loaded with nutrient benefits. Dark chocolate does not have any milk solids added and the basic ingredients are cacao beans, sugar, emulsifier and flavoring.
All the fat content from dark chocolate comes from cocoa butter instead of milk, and that is why it melts in the microwave easier and faster.
Finely chop the chocolate and place in a glass bowl that is microwave safe. Set your microwave at 50% power for 15 seconds to avoid overheating the dark chocolate. Stir after each microwave interval to melt the dark chocolate into a smooth texture.
Why does dark chocolate melt the fastest?
Other than amount, temperature and the method you melt chocolate, the ingredients actually matter the most.
The reason why dark chocolate melts fastest is because it contains higher cocoa butter percentage compared to milk chocolate and white chocolate.
Cocoa butter is made of six different crystal forms that liquify when exposed to heat. The more cocoa butter or fat that the chocolate contains, the faster it will melt.
Chocolate chips are designed to resist melting, so they are not the best choice for melting. However, it is possible to melt dark chocolate chips with slightly longer time in microwave.
How do you melt dark chocolate?
If you use a bar of chocolate, break up, grate, or chop the chocolate into small evenly sized pieces. But you may skip this process if you are using dark chocolate chips.
Heat the chocolate in a microwave-safe glass bowl, on medium heat, uncovered, for 15 seconds at a time. Stir after each interval until the dark chocolate is melted.
Be very careful no to overheat it. The chocolate should be slightly warmer than the bottom of the bowl. If you still see few lumps, stop microwaving it and use the residual heat of the bowl to continue stirring and melt the chocolate.
When choosing the microwave method to melt chocolate, pick the right bowl for the microwave. Look for bowls that are marked as being microwave-safe on the bottom, glass works best.
How long does it take to melt dark chocolate?
The melting point for dark chocolate is 115 degrees Fahrenheit. And you don’t want to let the temperature of the chocolate get above 115 degree Fahrenheit because it will seize up and crystallize.
Dark chocolate will melt in 15 to 30 seconds the microwave. However, you may need to stir and give an additional 10 to 15 second intervals until the chocolate completely melts.
Another factor to consider when melting dark chocolate in the microwave is the power setting. Always pause cooking every 10 to 15 seconds to give a stir, otherwise your chocolate could burn around the bottom and edges.
Microwaving time ultimately depends on the amount of chocolate, cocoa butter percentage, temperature of the microwave and size of the chocolate pieces.
Things to know before melting dark chocolate in the microwave
The simplest and quickest way of melting chocolate is in the microwave. It’s ideal when you’re making a quick snack, dessert or ice cream topping after dinner.
Prepare melted dark chocolate by using these essential tips before microwaving:
- Add a dash of salt to take the bitterness out of dark chocolate by enhancing the intensity of the rich and delicious flavor.
- Sweeten dark chocolate with a tablespoon of sugar per 8 oz of melted dark chocolate.
- If dark chocolate does seize, whisk in a little cold milk or cream to emulsify the mixture.
- Avoid covering the bowl with lid since it can trap moisture while heating and create condensation that may cause seizing.
- Use heat-proof rubber spatula instead of wooden spoon to stir the chocolate while melting. Wood is porous and may contain bad odors that leach flavor into the melted chocolate.
When melting dark chocolate, the microwave is the easiest and fastest method. However, be careful to not overheat the dark chocolate because it will crystallize and become unusable.
Chop the pieces into small uniform shapes and sizes, place in a microwave safe bowl, set the heat to medium power level and nuke for 15 second durations. Stir after each time period and continue microwaving 10 seconds at a time until the dark chocolate melts.
Have thermometer handy to stay under 115 degrees Fahrenheit. Use a rubber spatula to scrap the side and stir to speed up the melting process, don’t not microwave until completely melted etherize you risk burning the chocolate.