The Secret To Silky Smooth Melted Chocolate, According to a Master Chocolatier

Knowing how to melt chocolate is useful for so many desserts. I love to drizzle melted chocolate over cheesecakes and peppermint bark, or make deceptively simple chocolate mousse. The one thing I’m not so sure about: the best way to achieve smooth, creamy chocolate to work with.

You can either melt chocolate on the stovetop or in a microwave, but one method must outweigh the other. I asked French pastry chef and master chocolatier Jacques Torres for his preferred method, plus some bonus tricks for melting perfectly smooth chocolate.

The Worst Mistake People Make When Melting Chocolate 

According to Torres, the number one mistake people make when melting chocolate is giving it too much heat. Too much heat can cause chocolate to burn, and when that happens, there’s no turning back.

The key mistake is melting chocolate in the microwave at full power. This doesn’t allow for a gradual melting process. If you melt chocolate in the microwave, Torres says the best method is to choose medium power and take it slowly. Stir the chocolate about every 15 seconds along the way.

Torres prefers this method over using a double-boiler on the stovetop because it allows more control and doesn’t introduce moisture. If you don’t have a microwave, you can still use this double-boiler method—but be careful! “Chocolate and water don’t mix,” says Torres. “Steam is not the friend of chocolate. It can make the chocolate thicker, and it’s not good to use.”

Using Chocolate Chips vs. Chopped Chocolate

Some recipes call for melting chocolate chips, while others call for chopped chocolate. While you could generally use these interchangeably, if you’re looking for convenience, Torres says good-quality chocolate chips will work. He says that if your chocolate chips are new out of the package, they’re great to use for melting. “When you leave the package open, because chips have more surface area, they absorb moisture faster,” he says. This will ruin the texture of your chocolate, leaving it thick and grainy instead of silky smooth.

If you choose to use a block of chocolate, chop it into small pieces, all approximately the same size. That way, it will melt more evenly and take less time. It’s crucial to avoid putting a whole block of chocolate in the microwave. 

The Best Chocolate For Melting 

According to Torres, the best rule of thumb is to use nothing less than 60% cocoa when you’re melting chocolate. A high enough cocoa content is crucial for that ultra-smooth texture. “If you’re dipping foods or molding, you want to be careful it contains enough cocoa butter,” he says. “If not, it’ll be too thick, and that’s not what you want.”