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Our preferred method for melting chocolate is to use the microwave, whether it’s to simply liquefy it (for a frosting or a cake) or to temper it (so it hardens into a shiny, snappy glaze). The microwave is far less fussy than the old-fashioned method of warming chopped chocolate in a bowl set over a saucepan of simmering water, and it’s also a lot quicker: 3.5 minutes versus 6.5 minutes to melt 4 ounces of chocolate, and about 5 minutes versus 10 minutes to temper the same amount of chocolate. The microwave method is more efficient because heat surrounds the chocolate completely, while in the stovetop method the heat is concentrated at the bottom of the bowl.
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We recently found another application where the microwave bested the traditional method: reheating ganache. This simple emulsion, made by heating chocolate and cream together, makes a decadent glaze when warm and a beautifully spreadable frosting when slightly cooled. But if it gets too cool (or if you chill it), you’ll need to reheat it. When we compared microwaving 1 1/4 cups of ganache to warming it gently in a double boiler, it took just 55 seconds versus 8 minutes. That’s one more chocolate-warming technique we’ll now always assign to the microwave.
Melting
Stovetop: 6.5 minutes
Microwave: 3.5 minutes
Tempering
Stovetop: 10 minutes
Microwave: 5 minutes
Reheating Ganache
Stovetop: 8 minutes
Microwave: 1 minute
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You make good points, but the microwave notoriously does not heat evenly…
Place 6 oz. of chocolate chips in each of (2) one qt. zip-lock bags. Wearing a sweatshirt, place one bag into each underarm-pit. Engage in 20 minutes of moderately strenuous physical activity (mowing a small lawn is perfect). When ready to use, clip the corner of the bags with scissors and dispense melted chocolate by squeezing it out like using a pastry bag.
If you have a HotLogic Mini and half an hour, it will work in a pinch and not burn your chocolate. You also don't need to stir as often as microwave.
My chocolate burnt..
what a waste of time this video was.
Well I don't own a microwave I hate those buggers. Stick with stove for me. The best things take time anyway.
your recipes are killing people, you should be ashamed.
You need to show us how then. Because every time I try, it burns!
There ya go!! Getcha pull!!
GIVE ME YOUR SECRETS NOW!!!!
Thanks! I have a equipment review request – a small microwave. I don’t even own one anymore because I rarely used for anything other than a timer.
i luv u america's test kitchen
Double boiler melting is a nightmare. The microwave method works flawless everytime for me.
Re-upload only to mention that you should use less heat and/or stir after each 30 sec.
I'd melt Dan's chocolate any day
Damn everyone just hatin lol
wait! wheres the "how to?" its like leading me into a dark room and you saying go you will find it 🙁
And cigarettes are good for you; they give you energy and help you loose weight! Not!
Any good way to test for temperature? When I temper chocolate over a double boiler I can stick a thermometer in there the whole time to make sure it doesn't get too hot. How can I get the same results using a microwave?
You describe the microwave like an oven. I don't think you know how microwaves work. Also doing the double boiler method apples consistent heat and allows you to monitor what's going on in real time. And it's not hard to set up.
It would be nice if these videos had some actual tests to back up these claims instead of just telling us what to do. Not that I doubt you guys, but it would just make the information more reliable, and be more enjoyable content.
It just feels a bit crap to do any cooking at all in a microwave! Don't really know why I feel that, does it affect the nutritional value of the food?
Any suggestions for people without a microwave? Just stick with the stove top bowl method?
> "What's the Best Way to Melt Chocolate?"
In my stomach !!!!!! kkkk
Rocky is a chef now?
Your videos are way to short =(
I rather prepare early by boiling water and in the end save time by not burning the chocolate. This is why restaurants have inconsistencies.
That was it?
What about how the microwave changes the molecular structure of anything it cooks, which reduces original flavor and texture? And what about the harmful microwave radiation?
i made dis video today..just tell me how's it???
https://www.youtube.com/watch?v=Oe1S6frGRHY
IN YOUR MOUTH!!! DUH
Full power? Half power??? Great tips…….lol.