Photography: Ronald Tsang
Four steps from the Canadian Living Test Kitchen for melting chocolate for baking
Here's how to gently handle chocolate when melting, so it doesn't curdle, scorch or lose its shine.
- Chop finely. Place in stainless-steel or heatproof glass bowl with rim slightly larger than rim of saucepan. (If bowl is too large, it can be heated by the element, causing chocolate to burn; also, bottom of bowl must not touch water.)
- Pour enough water into saucepan to come 1 inch up side. Heat over medium-low heat just until steaming but not boiling.
- Place bowl over saucepan; let stand until three-quarters of the chocolate is melted. Do not cover; moisture droplets can accumulate on lid and drop into the chocolate, causing it to seize.
- Remove from heat and stir chocolate to melt remaining pieces.
TEST KITCHEN TIP
Melt chocolate in the microwave, stirring at regular intervals (about every 20 seconds) and stopping when chocolate is about two-thirds melted. Use residual heat to finish the process. Timing will vary, depending on the amount of chocolate.