Melting chocolate should be simple — but if you’ve ever ended up with a scorched, grainy, burned mess, you’re not alone. The good news? With just a few easy steps, you can melt chocolate perfectly every single time — smooth, glossy, and ready for drizzling, dipping, or baking.
While professional kitchens often use a double boiler, my go-to method is the microwave — it’s faster, mess-free, and works beautifully when you know the right technique.
Below, we’ll walk through how to melt chocolate in the microwave or on the stovetop, the best types of chocolate to use, and tips to keep it silky and smooth.
The Easiest Way to Melt Chocolate (Microwave Method)
Melting chocolate in the microwave is quick, efficient, and perfect for small batches. Here’s how to do it the right way:
How to Melt Chocolate in the Microwave
- Chop chocolate finely so it melts evenly. Place in a microwave-safe bowl (glass works best).
- Heat at 50% power for 30 seconds, then stir well — even if it looks like nothing is happening yet.
- Continue microwaving in 15–30 second intervals, stirring each time, until about 90% melted.
- Stop heating and stir until completely smooth — the residual heat will finish the job.
Pro Tip: Never microwave at full power — the edges can burn before the center softens.
How to Melt Chocolate on the Stove (Double Boiler Method)
If you prefer more control, use the double boiler method:
- Fill a saucepan with 1–2 inches of water and bring to a gentle simmer.
- Place a heatproof bowl on top (but don’t let it touch the water).
- Add chopped chocolate to the heatproof bowl on top and stir constantly as it melts from the steam’s heat.
This method takes a bit longer but is ideal for large batches or delicate chocolates, like white chocolate.
Choosing the Right Chocolate
Not all chocolate melts the same — here’s what you need to know:
- Dark or Bittersweet Chocolate (60–70% cocoa): Melts smoothly with a rich, bold flavor. Be careful with ultra-high cocoa (>80%), which can seize or turn grainy due to lower sugar and fat content.
- Milk Chocolate: Contains more sugar and milk solids, so it melts faster but can scorch more easily — use lower heat and stir often.
- White Chocolate: Technically cocoa butter-based, not true chocolate. It’s the most delicate — melt at very low heat, and avoid overheating to prevent separation.
Pro Tips
- Stir in ½ teaspoon of coconut oil or corn syrup per 4 ounces of chocolate to improve shine and texture — especially helpful for chocolate coatings or ganache bases.
But, I Still Have A Few Questions…
Why did my chocolate seize or turn grainy?
A drop of water or overheating can cause chocolate to seize. Always use dry utensils and melt at low heat.
Can I melt chocolate chips instead of bars?
Yes! Just know that chips contain stabilizers, so they’ll melt a bit thicker than pure chocolate bars.
How can I fix thick or clumpy melted chocolate?
Add 1–2 teaspoons of warm vegetable oil or coconut oil and stir until smooth again.
Is a microwave safe for melting white chocolate?
Yes — just use 50% power and short bursts (15 seconds at a time). White chocolate burns faster than dark.
Can I re-melt hardened chocolate?
Absolutely. Gently reheat at 50% power in 10-second intervals, stirring until smooth.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.