Melt chocolate in the microwave: tips to avoid burning it and obtain a smooth and shiny preparation!

Melting your chocolate in the microwave is a very easy and quick alternative. Many favor it. However, the best technique is cooking in a bain-marie. Thanks to this method, the chocolate has time to melt slowly. Indeed, to obtain a smooth and homogeneous mixture, you must be patient. If you are in a hurry, it is possible to melt it in the microwave provided you follow certain rules. Otherwise, your chocolate will become grainy and you will obtain more of a paste than a beautiful chocolate coulis. Here is our advice on the subject.

Generally, many prefer to add a little water to the bottom of the bowl so that the chocolate does not burn in the microwave. In reality, this is not necessary. It could even have the opposite effect. In some cases, the water could cause the chocolate to heat up and burn it.

In addition, adding too much water can also affect cooking since it can crystallize the chocolate. So you will forget this tip.

The best is to add a base of hot liquid cream, whole milk or a little butter to combine the chocolate. In addition, adding fat makes your chocolate much smoother and creamier. For a vegan option, use coconut oil.

Remember to break the chocolate into equal sized pieces before putting them in a bowl. Then, for the chocolate to melt smoothly, it is best to go step by step because in the microwave it does not cook evenly. The ideal is therefore to stir it every 30 seconds to distribute the heat and obtain a uniform result.

Do not heat your chocolate to too high a temperature. Allow a maximum of 500 watts. Heat only 30 seconds at a time and stir. Finally, use a suitable container, preferably glass or ceramic.