What is the secret to melting chocolate chips???
#1
Senior Member
Thread Starter
Join Date: Jan 2011
Location: Michigan
Posts: 426
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!!!
#2
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.
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.
Last edited by QuiltnNan; 03-17-2018 at 09:58 AM. Reason: all caps
#5
Super Member
Join Date: Oct 2010
Location: Nebraska
Posts: 3,255
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.
#6
Super Member
Join Date: Jun 2010
Location: The Deep South near Cajun Country, USA
Posts: 5,434
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.
#7
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.
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.
#9
Senior Member
Join Date: Jun 2017
Location: California
Posts: 441
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.
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.
#10
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.
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