Ingredients

Chocolate Amount as Required

Quick Summary

Break chocolate into small, evenly-sized pieces before placing them into a microwave-safe bowl. Microwave at 50% power in 30-second intervals until melted.

Method

Step 1: Prep

Break your chocolate into small, even pieces and place them in a microwave-safe bowl. The smaller the pieces, the more evenly and quickly they will melt.

Chopping dark chocolate with a knife on a wooden chopping board

Step 2: Melt

Start by microwaving the chocolate at 50% power to prevent scorching. Heat it for 30-second intervals, stirring in between each interval to ensure even heating.

After each 30-second burst, check the chocolate and give it a gentle stir. Even if the chocolate retains its shape, it may still be melting, so stirring helps distribute the heat.

Continue heating in short bursts, stirring well after each until the chocolate is smooth and fully melted.

This is based on a 900w microwave. If even if you have a lower or higher-wattage microwave, the timings will work but you may have to do less or more bursts in total.

Step 3: Check

Once the chocolate is smooth and glossy, it’s ready to use. Be cautious not to overheat it, as chocolate can burn easily and become grainy.

Glossy melted chocolate in a white ramekin with a spoon

Tweaks

Stir In Nuts Fold in some chopped nuts after melting the chocolate to add crunchiness and nuttiness. This is great for making chocolate bark or clusters.
Add a Pinch of Salt You’re not looking to make the chocolate salty but a small pinch of salt will enhance the chocolate flavour just like you would season your food when cooking.
Give it a Coffee Flavour Stir in a little espresso powder to deepen the chocolate’s flavour with a hint of coffee. It won’t just add a coffee flavour but will intensify the chocolate flavour.
Make It Adult-Only For an adult treat, mix in a small amount of your favourite liqueur. Baileys or Grand Marnier work really well.
Infuse Flavour With Oils Almond, orange and peppermint oils can instantly add flavour to your melted chocolate with little effort.
Give it Citrus Citrus works so well with chocolate. Try grating some lemon, lime, orange or even grapefruit zest into the melted chocolate.

Other Types

How to Melt White Chocolate in the Microwave

To melt white chocolate in the microwave, chop it into small, uniform pieces. Place them in a microwave-safe bowl and heat at medium power (50%) for 30-second intervals, stirring between each, until smooth.

How to Melt a Chocolate Bar in the Microwave

To melt a chocolate bar in the microwave, break the bar into small pieces and place them in a microwave-safe bowl. Microwave on medium power (50%) in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.

FAQs

Why Is My Melted Chocolate Grainy?

Melted chocolate can become grainy if it overheats or if moisture gets into it. Overheating causes the sugar to crystallize, and even a small amount of water can cause the chocolate to seize.

How Do You Fix Seized Chocolate?

To fix seized chocolate, gently warm it and add a spoonful of boiling water, one teaspoon at a time, stirring after each addition until the chocolate becomes smooth again.

Can You Melt Different Chocolate Types Together?

Yes, you can melt different types of chocolate together. However, be aware that they might have different melting points and fat contents, which could affect the texture and consistency of the melted chocolate blend.

Tips

Use Uniform Pieces Ensure your chocolate is chopped into uniformly small pieces. This promotes even melting and prevents some pieces from turning into a scorching mess while others remain solid.

Use 50% Power Always melt chocolate on low power (around 50%) to prevent overheating. High power can cause the chocolate to burn or cook unevenly.

Stir Regularly Even if the chocolate doesn’t look melted, stir it at each interval. The residual heat helps to melt the chocolate, and stirring distributes the heat evenly.

Loosen With Oil If the melted chocolate seems too thick, thin it out with a teaspoon of a neutral oil (like vegetable). Do not use water or milk as they can cause chocolate to seize.