Melting chocolate gently
Cocoa butter melts near body temperature, which is why chocolate melts in your mouth. Keep dark chocolate under 50°C (122°F) and milk or white under 45°C (113°F). Use a dry bowl over barely simmering water, not touching it.
Fixing seized chocolate
If chocolate seizes, stir in 1 tablespoon of hot cream or hot water at a time until it smooths into a sauce. It won't temper or set firm for dipping, but it works for ganache, sauce or baking.
Test yourself
Questions from the interactive lesson, with the answer and the why.
What is the safest way to melt chocolate?
A dry bowl over barely simmering water. Gentle, indirect heat avoids scorching.
True or false: One splash of water can make melted chocolate go thick and grainy.
True. Water makes sugar and cocoa particles clump together, so the chocolate seizes.
What went wrong? You melt chocolate in a bowl that still has a few drops of water in it. The chocolate turns stiff and grainy.
A little water made the chocolate seize. Keep bowls and tools completely dry.
Fill the blank: Cocoa butter melts close to body ___, which is why chocolate melts in your mouth.
Cocoa butter melts close to body temperature, which is why chocolate melts in your mouth. Cocoa butter melts at about the temperature of your mouth.
A chocolate bar from a warm shop has a chalky white film. What happened?
Cocoa butter rose to the surface. Fat bloom looks dull and chalky but is safe to eat.