How to melt chocolate: 3 methods for a smooth and glossy result

Melting chocolate may seem simple, but it’s a delicate step that can quickly become a nightmare: burnt chocolate, grainy texture, dull appearance… Who hasn’t experienced that frustration?

Yet achieving perfectly melted, smooth and silky chocolate is within everyone’s reach. Whether you’re coating a cake, making a delicious ganache or creating glossy mouldings, mastering the art of melting chocolate is an essential pastry skill.

This practical guide reveals tried-and-tested methods, expert tips, and common mistakes to avoid at all costs. Follow our advice and transform your desserts!

Before choosing a melting method, it’s crucial to select the right chocolate, as its composition directly affects the final result. Find out why more and more chefs are turning to bean-to-bar chocolate.

The essential step: preparing your chocolate properly

Even before applying heat, proper preparation is key.

• Choose high-quality chocolate: A good couverture chocolate (rich in cocoa butter) will melt better and deliver a tastier result.
• Break it into small, even pieces: The smaller and more uniform the pieces, the faster and more evenly it will melt, reducing the risk of overheating.

The methods to melt chocolate

There are several techniques, but not all offer the same reliability and results. Here are our recommendations.

1. Double boiler: the gold standard

This is the technique most recommended by chocolatiers, as it ensures gentle, gradual and well-controlled melting.

How to proceed:

1. Bring a small amount of water to a simmer in a saucepan.
2. Place your chocolate pieces in a heatproof bowl (stainless steel or glass).
3. Set the bowl over the saucepan. Important: the bottom of the bowl should never touch the hot water. The steam should heat the bowl, not the water itself.
4. Let the chocolate melt slowly, stirring frequently with a spatula to even out the temperature.
5. Remove the bowl from the heat just before the chocolate is fully melted. The remaining pieces will melt from the residual heat, helping avoid overcooking.

Pro tip: Make sure your bowl and spatula are completely dry before starting. Just one drop of water can cause the chocolate to seize and become grainy.

2. Microwave: the quick (but watchful) method

Perfect for those in a hurry, this method is effective if done with care.

How to proceed:

1. Place chopped chocolate in a microwave-safe bowl.
2. Heat at low power (no more than 500-600W) in 30-second intervals max.
3. Remove and stir thoroughly between each interval, even if the chocolate doesn’t appear melted yet. Stirring helps distribute the heat evenly.
4. Repeat until the chocolate is smooth. As with the double boiler, stop just before fully melted.

3. With cream or milk: the ganache method

This technique isn’t for pure melted chocolate, but rather for preparing a smooth ganache directly.

How to proceed:

1. Finely chop your chocolate and place it in a bowl.
2. In a saucepan, heat full-fat cream (or milk) until it just starts to simmer.
3. Pour the hot cream all at once over the chocolate.
4. Wait one minute without touching, then gently stir from the centre with a spatula to create an emulsion. Continue until the mixture is perfectly smooth and glossy.

Methods to avoid: Skip direct melting in a pan or oven. Temperature control is nearly impossible, and the risk of burning your chocolate is 99%!

Tips and tricks for perfect melted chocolate

• Respect the temperatures: Chocolate is sensitive. To preserve its flavour and texture, never exceed these limits:
  • Dark chocolate: 50–55 °C
  • Milk chocolate: 45 °C
  • White chocolate: 40 °C
• Not a drop of water: Water is chocolate’s worst enemy. It makes it seize and creates lumps.
• Stir, stir, stir: Constant stirring ensures even melting.
• Add shine: For a mirror glaze, you can stir in a small knob of butter or a spoonful of neutral oil (like grape seed oil) into the melted chocolate.

The 4 mistakes you must never make

1. Using direct heat: Direct contact with intense heat burns the chocolate instantly.
2. Forgetting to stir: Chocolate at the bottom overheats while the top remains solid.
3. Letting a drop of water fall in: The most common cause of seized, unusable chocolate.
4. Overheating or cooking too long: Even in a double boiler, high heat or extended cooking time can ruin flavour and texture.

Bring your creations to life: the secret of silicone moulds

Once your chocolate is perfectly melted, it’s time to give it shape. For professional results, the choice of mould is crucial. Maé Innovation’s silicone moulds are a favourite among chocolatiers for their unique advantages:

• Perfect release: Silicone’s flexibility allows you to unmould even the most delicate chocolates without breaking them.
• Ultra-glossy finish: The smooth surface of Maé moulds ensures an exceptional shine on your creations.
• Versatility: Ideal for Easter mouldings, marshmallow bears, chocolate bonbons, entremets shells or fine decorations — they suit every need.
• Strength and durability: Designed for intensive use, they withstand both high and low temperatures.

Using a Maé Innovation mould guarantees that your perfectly melted chocolate will be enhanced with a flawless finish.

FAQ: Your questions, our answers

What should I do if my chocolate turns thick and grainy?
Your chocolate has likely seized due to water or overheating. To recover it (for ganaches or sauces only), try adding a spoonful of warm fat (oil, cocoa butter or hot cream) and stir vigorously.

How can I get glossy and snappy chocolate for tasting?
You’ll need to temper the chocolate. This is a more advanced technique that involves following a precise temperature curve (heating, cooling, then gently reheating). Tempering stabilises cocoa butter, ensuring shine, snap, and no white streaks.

What’s the ideal temperature for melting chocolate?
The key is never to exceed the critical limits: 55 °C for dark, 45 °C for milk, and 40 °C for white chocolate. Aim for gentle and gradual melting.

Now you have everything you need to melt chocolate like a pro!