How to melt chocolate with butter. How to melt chocolate in a water bath

Every housewife has probably thought about this question at least once in her life. Melted chocolate is used by confectioners to pour over cake or other sweet dishes. Often, ordinary girls do not know how to make a liquid treat smooth and beautifully shiny. We will talk about this in this article.

Which chocolate is better to use

Remember the most important thing: if you heat a cheap tile, you will not get a beautiful chocolate icing. Therefore, choose quality tiles with a high cocoa content and no extraneous additives. Please note: good chocolate should not contain soy lecithin, but real cocoa butter.

Do not buy porous chocolates or those with fillers in the form of nuts, raisins and other additives. The air layer in porous chocolate interferes with uniform heating, so you can get burnt pieces on the bottom, and the top ones have not had time to melt yet. And chocolates with fillers will melt into an incomprehensible substance that can hardly be called melted chocolate.

When choosing a chocolate bar, pay attention to the wrapper. The mark of "confectionery" or "table" chocolate distinguishes a high-quality product. In addition, this chocolate is the easiest to work with.

For icing, couverture is best, natural chocolate with a high content of cocoa beans and a fine grind, which can be found in shops with a confectionery specialty. And if you want to decorate the cake with an inscription, dessert milk chocolate is perfect.

Any type of chocolate is suitable for melting.

The ideal temperature for a black delicacy is 50 degrees, while for milk and white it is 45. If the temperature is exceeded, the chocolate mixture will begin to thicken and you will not achieve a liquid consistency.
Make sure that no water, steam or condensation gets into the mixture, this will spoil the taste and texture. Take only dry dishes and a spatula with which you will stir the mixture.
Uniformity can be achieved by breaking the tile into small pieces in advance.
Do not stop stirring the mixture, otherwise the mass will have a grainy texture.
To get a liquid dark chocolate glaze, add warm cream or melted butter to the mass in a proportion of 1 tbsp. per 50 g of the product.
Do not try to dissolve the chocolate completely: it may burn. A better option is to remove it from the heat earlier and continue to stir the mass with a spatula. Then the unmelted pieces will dissolve themselves.

How to melt chocolate for icing

Melting chocolate so that it is liquid is very easy - follow these simple tips. To pour the cake, you need liquid chocolate. Below you will find the basic methods for melting chocolate for both icing and cream.

Microwave is the fastest way

This method is ideal if you need to melt chocolate to decorate the cake with decorative elements: leaves, flowers, lace.

How to melt chocolate in the microwave?

Break the tile into pieces. Place in a suitable dish;
Turn on the stove to maximum power. After 25-30 seconds, stir and set for another half a minute;
You can melt the tiles in the defrost mode. Microwave for 2 minutes, then take out and stir. If you do not like the mixture to be too thick or if there are undissolved pieces left, set for another minute.

How to melt in a water bath

How to melt chocolate so that it turns out to be liquid and shiny? This method will work best.

First you need to prepare a bath. Pour water into a saucepan or saucepan and bring it to a boil.
We select the appropriate dishes. Choose one that you can put it on the pan. In this case, the bottom should not touch the water.
Break the selected chocolate into pieces and put in a bowl.
Add 20-30 g of butter or high-fat cream.
Constantly stir the mass with a wooden spatula, achieving a uniform texture and a completely liquid state. Never throw the mixture unattended.
As soon as the mixture becomes homogeneous, remove from the stove and proceed to cover the cakes or chocolate biscuit.

Melt chocolate in the oven or on the stove

You can melt tiles without using a water bath. The only feature is to choose a pan with a double bottom and turn on the stove on a minimum fire. Also, choosing this method, be prepared for the fact that you will not be able to move away from the stove even for a minute. You need to constantly stir the mass with a wooden spatula. Remember that chocolate melted in this way will be thick, so it is better to pour a small amount of cream or milk into it.

Remember that boiling is the main enemy of chocolate! If overheated, the mixture will stratify, and you will not be able to use it the way you wanted. Therefore, as soon as the chocolate melts, immediately remove it from the stove.

Even when you have already removed the mixture from the stove, stir it for a few more minutes.

Melting chocolate in the sun

In summer, the temperature sometimes rises to 45 degrees, so chocolate can melt in the sun. Leave the bowl with broken tiles in the sun for half an hour. But in the sun, the glaze will turn out thick, so if you want to get a liquid mass, it is better to choose another method.

Melting white chocolate

White chocolate is harder to work with than dark or milk chocolate. This is because it melts at lower temperatures, so girls often miss the moment when they need to remove it from the stove. As a result, the mixture overheats, and it becomes very difficult to save it. You can also try melting white aerated chocolate. The best option for melting white chocolate is a water bath.

Cut the chocolate into small pieces with a sharp knife. You can also rub the tiles on a grater;
Before melting, prepare a water bath. Make sure that there is enough space between the water and the bowl, they should not touch;
Place the cut pieces in a bowl. Stir constantly;
We remove from the stove when most of the tile has melted, but there are still small particles. This will ensure that the chocolate does not overheat or burn.

During the heating period, do not allow water and the resulting steam to enter the mass. This will damage the taste and texture, making the chocolate grainy and rough. Be sure to choose only dry dishes and a spoon with which you will stir the mixture.

Video on how to quickly melt chocolate

https://youtu.be/LZ_d0YdDliI

What to do if white chocolate has curdled?

You can save the chocolate mass as follows.

Remove from stove.
Add butter to the chocolate mixture, 1 tbsp. per 170 g of product. It is advisable to divide the oil into several pieces.

Instead of butter, you can use vegetable, warmed milk or cream.

Reconstituted chocolate mass is best used for sauce or dough. As a glaze or decor, it most likely will not work, because it will differ in texture.

How to melt chocolate for fondue

Classic fondue is a national Swiss dish, which is melted cheese spread on bread. There is also a sweet fondue option. This is melted chocolate, which is eaten with chopped fruits, marshmallows, berries, cookies. You can use any kind: bitter, milky, white. You can melt chocolate in a water bath by adding 1 tbsp. liquor and half a glass of milk for every 200 g of product. This is the ratio for dark chocolate. Milky and white will need a little less liquid. The finished mass can be poured into ceramic dishes and placed over a candle so that it does not thicken.

How can but melt the chocolate for the chocolate fountain

If you are planning to melt chocolate for a chocolate fountain, there are specific guidelines to follow.

Choice of chocolate

Special chocolate for fountains is best suited. It has a lower melting point, good fluidity, gloss, which ensures a high content of cocoa butter in the composition. Also, cocoa beans are finely ground, so you will significantly reduce the likelihood of the fountain breaking.

If you want to buy confectionery chocolate, you will need to dilute it with cocoa butter in a ratio of 1:10 (butter-chocolate).

Tiled types. It is undesirable to use bar chocolate for the fountain, especially with fillers. It can lead to a breakdown of the apparatus, besides, it is much more difficult to work with it, and many cannot bring the mass to the desired consistency. It is not recommended to dilute the chocolate mixture with sunflower oil, it negatively affects the taste and appearance.

Chocolate mass. Now in stores you can find chocolate mass for fountains, which already contains oil (often sunflower). This option will not be fluid enough, which will affect the appearance of the fountain.

You can melt chocolate in the following ways:

Water bath. We prepare a water bath so that the upper bowl does not come into contact with water. We divide the chocolate into pieces and wait for the dissolution of approximately 80% of all particles. Stir constantly throughout the process. When almost all the chocolate is melted, remove it from the heating device and continue to stir until all particles are completely dissolved.

Microwave. In a suitable dish, spread the broken chocolate and place in the microwave oven for 1-2 minutes. Once every half a minute it is necessary to open the oven and stir the product well.

Devices specially designed for melting. Basically, such devices are used for large volumes in professional fountains.

Do not cover the dishes with a lid so that drops of condensate do not flow into the mass.
Warm the tile to room temperature beforehand, because sudden changes in temperature will adversely affect the texture.
If you are not satisfied with the density, pour not water into the mixture, but cream or softened butter.
You can add shine to the glaze with butter.

Do not exceed the optimal temperature indicator - the sweetness improperly processed with heat will turn out to be thick, stratified or taken in lumps. White chocolate needs a much lower temperature to melt. Here is the explanation of why the delicacy should be heated only in a water bath.

If you still overheated the mixture, do not immediately get rid of it. It is better to use this chocolate for a cake or for making cocktails.

By following all these tips, you will definitely be able to prepare the perfect dessert that will delight you with taste and properties. Enjoy your meal!

Many housewives want to know how to melt chocolate at home. For the preparation of this product, you can find many recipes in different sources. The main thing is to choose high-quality raw materials without synthetic additives.

Choosing high quality chocolate for melting

In any grocery store, you can find many varieties of chocolate with different additives: nuts, raisins, coconut. So, let's get down to the choice of chocolate. Bars at low prices should be bypassed, since in such a product there is nothing that relates to cocoa beans. We also bypass porous chocolate - it is not intended for kindling.

Be sure to pay attention to what the product is made from: it should contain as few additives as possible and cocoa in the composition should be no more than 50%. If vegetable fats are indicated on the package, then such raw materials are not suitable for ideal glaze.

Dark or bitter chocolate without additives (nuts, raisins, shavings) is best suited for melting, it will melt evenly without the formation of lumps. It is advisable to find a confectionery product, or it is also called a culinary, table. If chocolate is needed to decorate the finished product or write on it, then dessert is suitable. When melted, such a product will be thicker, the viscosity of the mass will be much denser than in the dining room. This product is not suitable for glaze.

How to melt chocolate at home

To prepare the glaze at home, you will need a water bath. After all, chocolate begins to burn on direct contact with the stove. Do not put the raw materials intended for the furnace at a high temperature, as part of the product may burn out. Chocolate bar is broken by hand, cut with a knife. For more even melting, the pieces should be about the same size. For the best effect and faster cooking, grind the tiles with a grater: the smaller, the better.

Chocolate should be folded into any kitchen utensils that are resistant to high temperatures. A saucepan or microwaveable plate is perfect for this purpose. The container should be wiped with a towel beforehand, as it is necessary to completely get rid of moisture.

For a bath, you need a pot for liquid, you need to pour a little water into it and put it on the stove. The upper container with chocolate should be larger to prevent steam from entering the product. In addition, you will need an iron dry spoon. Wooden one should not be used - it absorbs moisture and can ruin the finished product.

The chocolate should be constantly stirred, then the product will melt evenly. If liquid gets into it, then the glaze will lose its taste, gloss and viscosity. A little vegetable or olive oil can be added to the chocolate mass, which is used for glaze, if desired. The mass will then be vague and will not harden when removed from the bath. It is ideal for coating and pouring desserts.

How to melt chocolate in the oven or microwave

Chocolate can also be melted in the oven while it is still hot after baking the dessert base.

Chocolate, chopped into pieces, is added to the dishes and put in the oven for a few minutes. It melts itself, without any intervention.

The easiest way is to melt chocolate in the microwave. To do this, the microwave oven must be set to the minimum heating mode, and the timer - a maximum of 3 minutes. It is advisable to stir the mass every minute.

How to melt white chocolate at home

This product is slightly more difficult to melt properly than dark or milk chocolate. It does not contain cocoa powder. The heating temperature of milk powder and cocoa butter is different, so you should be extremely careful. If melted at the same temperature as dark chocolate, it may burn.
So, when using a water bath, you need to cut the product into small pieces with a sharp kitchen knife. The smaller they get, the better. You can also break the tiles with your hands or grate.

Pour a small amount of liquid into the lower pan and heat it. It is not necessary to bring the water to a boil, otherwise the steam under the container with chocolate will heat the surface too much and the mass will melt into lumps. Make sure that the top saucepan does not come into contact with the liquid in the bottom one, white chocolate is too sensitive to temperatures, and water entering the container during melting will be detrimental to the icing.

Stir the chocolate continuously until the mass becomes homogeneous. Remove the container from the bath until completely melted, so that not all the pieces dissolve. The heated mass will melt the remaining pieces with stirring. If you overheat the mass, then it will become grainy and rough. On a steam bath, chocolate should be heated for no more than a minute, otherwise you can spoil the desired product. You need to follow the edges of the container so that the sweetness does not burn to them.

It is strictly forbidden to cover the container with a lid during kindling, otherwise condensation will form, causing liquid to enter the product. If you need to add any liquid ingredient (dye, extract), then you should do this before melting the chocolate. This method allows the temperature of the liquid and chocolate to remain the same, reduces the risk of burning the product.

Reheating the finished glaze

If lumps form in the mass during kindling, add a little butter. It is quite possible to replace it with milk, cream, vegetable oil without fragrance.

In case of damage to the melted mass, remove the container from the heated surface and set aside. It is necessary to add butter to chocolate, but no more than one teaspoon at a time, so that the consistency does not lose its viscosity. You can also use vegetable oil without fragrances, cream, milk. Everything must be warm. All liquid ingredients that are added to the product must be preheated to chocolate temperature. You can’t add cold ingredients to the mass, otherwise you can completely spoil the icing.

Reconstituted chocolate can be used to make icing and dough, various sauces. It is difficult to use such sweetness for decorating confectionery products, coating sweets, since the gloss will already be different, the texture is loose.

To melt white chocolate in the microwave, you need to cut the delicacy into equal pieces with a kitchen knife. You need to set the lowest power, warm up should be no more than 30 seconds at a time. The product will continue to melt even after being removed from the microwave and with stirring.

In no case should you cover the mass with a lid (even after removing it from the microwave) in order to avoid the formation of condensate, otherwise the product will be spoiled. If it looks like the chocolate has not melted, immediately mix the mass thoroughly. The unmixed delicacy will solidify in the form in which it was originally.

If after stirring the chocolate has not completely melted, no need to be upset. It is necessary to repeat the heating of the mass with an interval of 15 - 30 seconds for safety net.

How to restore the glaze if necessary

The finished mass, which has seized, has become grainy, can be saved with butter. Add a tablespoon of oil to one tile. For the best effect, you need to add a teaspoon with each stirring.

If there is no butter, it can be replaced with unflavored vegetable oil, milk, cream. The ingredients should be heated to chocolate temperature and gradually added to the mass. Reconstituted chocolate can also be used to sprinkle confectionery with crumbs.

When there is no thermometer in the house, then to determine the degree of preparation of chocolate, a little product should be applied to the inside of the lip - chocolate should not burn the skin.

For children and adults. It is very difficult to calculate how much of this sweetness flies off the shelves every day. Sweets, tiles, sets appear both at home and on tables in offices, and in secretaries' drawers. Someone grabs a couple of chocolates with them on the road. After all, everyone knows that it is not only tasty, but also healthy.

For a good housewife, such a product is indispensable for preparing many confectionery dishes. It is laid out in squares, added to the filling, rubbed for sprinkling and drowned for glaze. How to melt chocolate at home, let's try to find out in this review. Let's consider different options. After reading the article, you can choose the perfect way for yourself. But first things first.

Why melt chocolate?

Basically, in a liquid consistency, this product is used in the "confectionery". As a decoration for cakes and pastries, croissant filling, icing for fruits, nuts. In addition, the mass is used to make cocktails and even cosmetic masks. Therefore, a competent housewife should surely know how to melt chocolate at home. And most importantly, what kind of "melting" it can be subjected to, and what types of process it is better not to mess with.

For confectionery production, special chocolate, culinary, is most often used. It is ideal for kindling, as is white, which is generally considered the ideal base for many masterpieces from bakers and pastry chefs. Dark chocolate is also well exposed to high temperatures, only it may take longer to process. But porous tiles are not recommended to be melted, since it will be difficult to achieve a homogeneous mass. You should not take chocolates with additives in the form of various candied fruits, nuts, raisins and stuffings for this procedure. This will affect the consistency and taste of the product when melted. Before starting the process, you need to familiarize yourself with the cocoa content in the product, it should be at least 50%, and also make sure that there are no vegetable fats, as they affect the clotting of the mass.

How will we heat?

How to melt chocolate at home? Now we'll find out. The main thing to do before starting the process is to properly prepare the chocolate. It is impractical to immerse a whole tile in a container. It is better to break it into small squares or grind it to medium crumbs.

It is difficult to melt chocolate on an open fire or electric stove, but it is quite possible. Especially if the addition of butter or cream is provided for obtaining the mass, for example. In a saucepan or ladle over low heat, first these two components are brought to a homogeneous consistency. Then the prepared chocolate chips are poured out, while the mass must be actively stirred, preferably with a wooden flat spatula or spoon.

Another cooking option

The second method is more gentle and effective. To melt chocolate in a water bath, you need to prepare not one, but two dishes. The first, large bowl, ladle or pan, is filled with water and put on fire. We are preparing a second vessel, which should be slightly smaller in size. A shallow wide plate or bowl, not too thick-walled, works well. We dip the chocolate already prepared for kindling into it.

When the water has heated up to 80 degrees, we make up the so-called water bath. If the second vessel has side handles, then they can act as clamps when installed on a pot of water. You can also use any grid as a stand. It is desirable that the bottom of the "chocolate box" does not come into contact with water, and the liquid does not boil. And, of course, constant stirring of the mass is mandatory.

Making it in the microwave

Those who know how to melt chocolate properly recommend another tool for this process - a microwave. A lot depends on what characteristics your unit has. However, the mode that is best for melting is "Defrost".

We dip the chocolate into the dishes and put in the oven. Every two or three minutes, the process should be interrupted so that the vessel does not become very hot, and also to mix the mass.

There are many tips on how to melt chocolate for a cake. It must be understood that in its pure form, without additives, the product is rarely used. You can melt the chocolate in any way, leaving the pieces. Then add the required amount of butter and cream according to the recipe. Only not in a cold, but in a hot state. And then the remaining pieces will evenly melt. Add liquid for frosting. One tablespoon is enough for 50 g of milk chocolate, and a little more - for the same amount of bitter.

A small conclusion

Now you know how to melt chocolate at home, so arm yourself with interesting recipes and get creative! We hope that our tips will help you in this process. I wish you success!

If you know how to melt chocolate properly, you are one step away from becoming a real confectioner. This exquisite delicacy can be the basis of culinary masterpieces. It is also used for glazing, decoration, or in the manufacture of chocolates. A distinctive feature of melted chocolate products will be uniqueness.

How to choose a tile

To melt chocolate without spoiling it, you need to get acquainted with the rules for choosing it. The fact is that not every chocolate can be tempered, and the final product will only bring disappointment.

To get a high-quality product, it is necessary to melt a chocolate bar containing at least 50% cocoa (it can be both bitter and milky).
Dessert chocolate can be melted, but it is pointless to do this, since it is a finished product with additional additives, while table chocolate is an excellent raw material, therefore it is optimal for heat treatment.
Not suitable for tempering and aerated chocolate. It is produced in an original way, radically different from the classical one. There is a lot of air in this “volumetric pillow”, so the melted tile will not have the desired consistency.
Forget fillings like raisins, nuts, marmalade, etc. When choosing raw materials, it is necessary to give preference to a confectionery product without additional additives.
It is strongly not recommended to use cheap sweet tiles. It is absolutely pointless to drown them, because they contain a set of ingredients that does not correspond to the classic one.

Little tricks

To understand how to melt chocolate properly, you need to get acquainted with some methods. At home, this can be a water bath on fire, the use of a microwave oven or a slow cooker, etc. In this case, some nuances should be studied.

Melted chocolate should have a uniform texture, a pleasant aroma and a characteristic luster. To give more shine, you can add an extra piece of butter.
Dark chocolate is heated at a temperature of 55 degrees, the optimum temperature for white is 45 degrees. Overheating threatens with the presence of bitterness, so you should strictly monitor the process.
During preparation by various methods, chocolate requires continuous stirring. This will prevent burning and the formation of unacceptable lumps.

On a water bath

Consider a classic recipe that will be especially appropriate in a situation where it is impossible to use small kitchen appliances.

Prepare two pots of different sizes, one of which should fit easily into the other. It is not recommended to use aluminum utensils, it is better to prefer enamel pans.
Pour enough water into a large saucepan so that the smaller saucepan floats slightly without touching the bottom.
Immerse a small saucepan with three-quarters of a serving of chocolate pieces into the water that has already boiled in a large saucepan.
Stir continuously until pieces are completely dissolved. Monitor the melting temperature so that it does not exceed the norm.
Gradually add the rest of the pieces, thus balancing the temperature.
The chocolate water bath must be kept open, as condensation may form on the lid. Too large or deep outer container can also cause water to enter the chocolate mass. Under no circumstances should this be allowed.
Of the additional ingredients, you can use milk, cream, butter.

In the microwave

You can use the microwave to make melted chocolate. To do this, you need to take three-quarters of the chocolate or callets, detailed into pieces, put them in a glass dish for the oven and put on a low temperature. The mass must be periodically stirred and rotated if there is no rotating circle.

Melt until completely dissolved, avoiding burning, and put the rest. It will help to balance the desired temperature of the entire mass. Cool down to 36 degrees. The chocolate is ready (see also the video after the article).

In a slow cooker

It is very easy to melt chocolate in a slow cooker. To do this, you need to put the raw materials in the steam cooking mode. The automatic function ensures the highest quality product preparation.

With a hair dryer

Yes, yes, there is such a simple way that allows you to melt chocolate easily and quickly. You will need a dry cutting board, bowl, knife, spatula, and hair dryer.

Cut or break the chocolate bar into pieces (large enough) and place them in a bowl. Turn on the hair dryer and hold it above the bowl about 25 cm from the chocolate, controlling the jet of hot air and stirring the resulting mass with a spatula.

Having become familiar with the classical principles of melting chocolate, adding a little imagination and love, you can make chocolate figurines, pour mass into molds, make fondue, build a chocolate fountain, decorate a cake, etc.

In the world there are many gourmet dishes with the addition of chocolate. Its beneficial properties have been known for a long time. In addition, chocolate cheers up, gives strength and is one of the most delicious foods.

Almost all restaurants, cafes and shops offer desserts that contain chocolate in liquid form. For example, everyone's favorite ice cream with chocolate icing, muffins, cocktails and other goodies. Liquid chocolate is used to make fondue and sweet fountains.

Some lovers of home cooking are wondering: how do confectioners manage to make a delicate chocolate icing? How to melt chocolate so that it does not crumple and does not freeze?

Often housewives make mistakes that cause chocolate to burn, curl and crumple.

To enjoy your favorite dishes at home and delight loved ones, it is important to know how to heat chocolate properly. At first glance, it seems that this is not difficult to do. But in this case, as in any other, there are tricks. That is what this article will be about.

How to melt chocolate at home

The technology for making sweet desserts and cocktails at home using liquid chocolate is not as complicated as it seems at first glance. To bring chocolate to a uniform liquid state, you must follow a few simple rules.

Consider two ways that are available to everyone. The first of them is the preparation of liquid chocolate in a water bath. Anyone who has a gas or electric stove at home can do this, and everyone, of course, has one.

The second implies the presence of a microwave oven in the house. These days, most likely, and this is not a problem. Most people have modern household appliances. But, in extreme cases, you can use a conventional oven.

Method 1: making liquid chocolate in a water bath

To melt chocolate in a water bath, you need to heat the water in a bowl to 60 degrees. The subsequent algorithm of actions is simple:

Take a heavy-bottomed saucepan and add chocolate to it. Any will do - white, milky or dark - depending on individual preferences. It is desirable that it be without fillers and additives in the form of raisins, nuts, waffle crumbs, etc. Another important point is that the pan must be dry, otherwise the chocolate will burn.
We place the container on the steam bath so that it does not come into contact with water. This is very important, because the ingress of water, steam or condensate will change the taste of the product and its consistency. This is especially true of milk and white chocolate, which melts faster than dark. Avoid overheating.
Reduce heat to low and stir constantly. Do not allow the water in the pot to boil. If you notice boiling, turn off the gas.
After the disappearance of visible lumps, remove the container with chocolate and cover with a plastic bag or cling film. We leave for a few minutes to melt the small pieces, and the mass becomes monotonous.

Possible mistakes

Chocolate can be easily overheated. If you want to make frosting or fondue, never heat the water bath to a boil. If the temperature is too high, it will melt unevenly and burn. As a result, the chocolate will harden and lumps will remain in it. But do not think that the product is completely spoiled and will have to be thrown away. The resulting mass is useful for making a cake or brownie.

To melt the chocolate for the glaze, you need to add butter. It will give a pleasant creamy taste, help to achieve the optimal state of the chocolate mass. The icing will turn out tender and will have all the necessary taste qualities.

Failure can be due to the quality of the chocolate itself. When buying, you need to carefully look at the composition of the product and expiration dates. Often chocolate spoils due to improper storage, so it is better to buy it in those stores that you trust.

Before buying, carefully study the composition of chocolate. A good bar should contain a high percentage of cocoa butter.

Method 2: Making Liquid Chocolate in the Microwave

This method, in turn, is divided into two more options.

First, place the crushed chocolate in a microwave-safe dish and set a timer for 3 minutes. After a minute, remove the container and mix the chocolate mass thoroughly. Put back, but it is already necessary to mix every 30 seconds until the time runs out (3 minutes).

Second: put the chocolate in a container and place it in the microwave. Select the defrost mode and set the time - 2 minutes. After the time has elapsed, take out the mass and mix. If necessary, set for another 60 seconds.

How to choose the right chocolate

To prepare a certain dish, a certain type of chocolate is needed. For example, one type will be viscous and viscous, the other will quickly harden, and the third will remain watery. Therefore, you need to carefully consider the choice of this ingredient.

The first thing to note is never buy the cheapest product. It is unlikely that he will give a successful result. Aerated chocolate is not suitable for the same purposes. It is not designed to melt.