What is the secret to melting chocolate chips???
 

I put the chocolate chips in my Crock Pot Little Dipper and they melted, but while I was rolling my cheesecake balls, the chocolate hardened and will not re-melt. Now it has turned into pea sized powder like bits, and I've got it melting(???) in a bowl in a pan of hot water. Nada. Microwave only burned it---threw that portion out. What a waste!!!

If you get Any water in the chocolate this will happen. This includes if you have it over hot water and the steam condenses and drops back into the bowl on top.
The best way IMO is to microwave Slowly. 20 seconds, stir. 20 seconds, stir. Until almost everything is melted then stir to melt the rest.

Watson

PS...you can try mixing in a tiny bit of melted butter to it to try to rescue it. Sometimes it works, depending on why it seized.

Microwave on low and slow, any water will turn it hard, coconut oil is added to keep it soft for dipping.

I use a double boiler. But never get it too hot. That will also make it hard

You might try calling the customer service number on the package of chocolate chips for advice. I had to do that once several years ago while trying to melt some white chocolate without success. They answered right away and were very helpful.

And that's why I use the Almond Bark. It melts beautifully in the microwave and if it starts setting up, just put it back in the microwave for 10 or 15 seconds. Not quite the same taste, but, oh so much easier.

When you are melting in the microwave for those few seconds at a time and directions tell you to stir-
I know it looks as if they are still holding shape but they are not. Don't ignore the stirring. You will be surprised at how melted they are. Then a pinch more melting and stirring and you're done.

It sounds like you melted the chocolate before you were ready to dip - you shouldn't melt until you are ready to dip.
If there is high humidity it can effect it also.

Chocolate needs to be tempered to use it properly at as a coating. http://bakingbites.com/2012/02/how-t...olate-at-home/

Here's a great article with info on fixing seized chocolate: https://www.thespruce.com/how-to-fix...ocolate-521579

Alternately, you cold use candy melts, which don't taste like chocolate, but are super-easy to work with.

Whenever I use chocolate chips for dipping, I make sure to add a little oil or paraffin wax. I've used several methods and have had good results with all of them (microwave, double broiler, the crock pot dipper, and even just heating in the oven). Water will make the chocolate seize though, but usually when that happens it has turned grainy on me rather than brittle.

the 'hardened'chocolate got water into it, perhaps just the steam.
I melt all chocolate in the microwave - but you do not keep it in there until it looks melted. After 30 seconds, take out the cup - carefully - and stir it. You will find it is actually melted, it just doesn't look like it. If there are some bits, do another 15 seconds and then stir.

Thanks everybody........gave up totally!!! :( Chose to use ice cream sundae syrup---not a good choice, but had to try something......Not even one of the 4 of us liked the finished product. Shredded the recipe last night after guests left. But still, I appreciate all the input.

Don't you just hate it when you use a new recipe and it doesn't turn out right. It is downright disappointing and a waste of money. Ugh!

It also depends on the brand of chips you use. The better quality chips will melt and stay melted better. Cheap chips aren't always pure chocolate. If you try this method, leave about 1/4 of the chips out and stir them in after the rest is melted. Stir until they're all melted. That gives the final candy a little shine.

This is why I love my induction cooktop. It works very well for candy and I've no trouble melting chocolate and keeping it at the correct temperature for dipping.

I agree. The double boiler works great for me. I have tried the microwave but do it a few seconds at a time to control the melting.

How much paraffin do you add?

As a teen, I learned to add paraffin to chocolate when making candy to keep the candy "sealed" and fresh. Haven't made candy in years and can't remember how much parafin to use!

I add a little butter to the chocolate when melting. I do 30 seconds at a time in the microwave, stir and then 15 seconds, stir until smooth. Always pour the melted chocolate over what you want covered, Dipping to cover is messy and lowers the temp of the chocolate too fast. I took a candy class years ago and that is what I was taught.
I wouldn't add wax and I don't like the taste of bark at all. It is very waxy.

I add up to a Tbsp of wax to a bag Of chips. I think helps to thin it a bit for dipping or spreading. Also give a nice sheen to the chocolate

I am also a fan of the induction burner. Instead of stove heats of high, low, med, etc you can set the exact temp with the portable induction burner and it will stay at that specific temp.

Ditto here

~ C