Chocolate is very
sensitive to overheating and will develop into hard, grain
lumps if heated above 44 degrees Centigrade or 111 degrees
Fahrenheit. This can also happen if hot liquid or steam
comes into contact with the chocolate whilst melting. White
chocolate is the most sensitive type of chocolate to overheating.
Our recommended method for melting chocolate
is by boiling. To do this you need to break it into small lumps
and then put it into a heatproof bowl within a gently simmering
saucepan of water. The chocolate should not be stirred until
it has completely melted and even then should only be stirred
gently.
Chocolate can also
be melted in the oven if placed in a shallow ovenproof
dish and then put into an oven pre-heated to 110 degrees
Centigrade or 225 degrees Fahrenheit until the chocolate
has completely melted.
Microwaves can be
used to melt chocolate and is very quick, but it is
quite a harsh form of heating and so we would recommend
boiling or melting in the oven if possible. To melt
chocolate in a microwave heat on full power in a microwave
dish for about 1-2 minutes. The exact amount of time
will depend on the quantity and type of chocolate being
used. You will need to stop the microwave every so
often to gently stir the chocolate to ensure that it
heats evenly.
If chocolate does overheat and develop into
lumps then it is very difficult to reverse, although adding
a little oil can sometimes help restore it.
Once chocolate has melted you should leave
it to cool slightly before adding to other ingredients and
for best results the chocolate should always be added to
the ingredients and not vice-versa.
Adding butter or oil to the melted chocolate
can help to make it smoother for sauces or dipping.
