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What is the secret to melting chocolate chips???

What is the secret to melting chocolate chips???

Old 03-17-2018, 08:33 AM
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Default 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!!!
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Old 03-17-2018, 08:45 AM
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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.

Last edited by QuiltnNan; 03-17-2018 at 09:58 AM. Reason: all caps
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Old 03-17-2018, 08:46 AM
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Microwave on low and slow, any water will turn it hard, coconut oil is added to keep it soft for dipping.
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Old 03-17-2018, 09:50 AM
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I use a double boiler. But never get it too hot. That will also make it hard
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Old 03-17-2018, 02:00 PM
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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.
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Old 03-17-2018, 06:24 PM
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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.
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Old 03-17-2018, 06:42 PM
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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.
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Old 03-17-2018, 07:12 PM
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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.
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Old 03-17-2018, 09:48 PM
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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.
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Old 03-17-2018, 10:03 PM
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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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