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The holidays are arriving!!  It’s my baking season!  I love the holidays because I can make cookies, cakes, and candies!  There is always an occasion and a reason for baking.  

This means there is going to be opportunities for dipping things in chocolate.  And chocolate makes everything better.

Let me just be straight with you.  You can melt chocolate the wrong way.

There is a correct way to melt chocolate.  And yes, you want to do it the right way.  You want to avoid scorching the chocolate, drying it out, and having it lumpy.  (Yes, I have scorched chocolate before and it’s nasty.  Trust me.)

Melt Chocolate Like a Professional

The best news I have is that melting chocolate like a professional is easy.  And you can do this with chocolate chips, bars, or bark.  You can use it with white chocolate, milk chocolate, or dark chocolate.  Any and all chocolate my friends!

You are going to set up a double boiler.  This sounds fancy, but it’s really a pot placed over the top of some simmering water.

To do this, get a large pot with a small amount of water in it.  I usually put in a cup or so.  Next, you are going to nestle a heat resistant bowl in the top.  I have a mixing bowl that nestles in my stock pot perfectly, so that’s the set up I use.  The KEY here is that the water should NOT touch the bottom of the bowl.

I get the water boiling, then turn it down to a low simmer.  Then, I nestle the bowl in its place and dump in the chocolate.  Gently stir it around as it melts.

Then, you have perfectly melted chocolate that isn’t scorched, burnt, or lumpy!