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  • As chocolate easily burns it should never be melted over a direct heat
  • Always melt the chocolate in a double boiler, which means placing a stainless steel or glass bowl over a saucepan of simmering water
  • It is important to make sure that no steam or drops of water come into contact with the chocolate as it will harden or seize up
  • An alternative method is to melt the chocolate at low heat in  microwave or on a plate in a low oven
  • If you have problen remember good quality chocolate that has lost its lustre by being exposed to heat, can still be effectively melted and used in cooking