How to melt chocolate for a cake - 2 ways

Step-by-step preparation

Cooking time: 5 mins

1. STEP 1

   

   FIRST METHOD: How to melt chocolate in the microwave. I took milk chocolate prepared according to GOST. Break the tile into pieces. This will make the chocolate melt much faster. And transfer to a heat-resistant bowl with low sides. Let me remind you that not all dishes are suitable for use in the microwave! Metal, gold-plated and thin plastic definitely won’t work.

2. STEP 2

   

   Microwave for a minute at 800 watts. If you have a more powerful oven, reduce the time to forty seconds.

3. STEP 3

   

   Take out the bowl of chocolate. It should just melt slightly.

4. STEP 4

   

   Using a teaspoon, stir the chocolate and return the bowl to the microwave for another minute. The power is the same. Why do you need to take a break during the heat treatment process? We just try to control the progress of cooking and, if something happens, prevent the chocolate from burning. Since chocolate contains a lot of sugar, if you leave it for 2 minutes at once, there is a high probability of burning.

5. STEP 5

   

   According to this scheme, the chocolate ends up being liquid.

6. STEP 6

   

   Before starting to work with it, you need to wait about two to three minutes, stirring occasionally so that the chocolate cools a little. I made chocolate drizzles on a cake covered in buttercream. If you start decorating as soon as the chocolate is taken out of the oven, then it most likely will not have time to harden while the drop drips, and will form an unsightly chocolate puddle on the plate. If this is not part of your creative plans, just wait a little.

7. STEP 7

   

   SECOND METHOD: How to melt chocolate in the classic way - in a water bath. To do this, pour about 2 cm of tap water into a larger saucepan. Bring to a boil.

8. STEP 8

   

   This time I have milk chocolate with nuts. I broke the tile into pieces and put it in a smaller saucepan. Many people are afraid to melt chocolate with fillings, but there’s nothing wrong with that! It just needs quality chocolate and a little more attention, that's all.

9. STEP 9

   

   Place the smaller saucepan in a saucepan with water. Fire is medium. Stir the chocolate constantly with a spatula to ensure even melting.

10. STEP 10

    

    When the chocolate has melted and becomes thick and gooey, add cream. Stirring, heat the chocolate for another minute and remove from heat.

11. STEP 11

    

    We get liquid chocolate in the same way.

12. STEP 12

    

    Again, cool it for a few minutes to work with it. It’s good to decorate the top of the cake with this glaze, smoothing it out with a spatula. You will get a glossy surface with nuts, like on waffle cakes from the store.

Comments on the recipe

AnnaWi

12.12.2023

4.5

I melt the chocolate for the cake in a water bath.

Moderator Ksenia

12.12.2023

4.5

I needed chocolate icing for the donuts. I decided to make it not from cocoa with butter and milk, but from melted milk chocolate. I used the tips from the article “How to melt chocolate for a cake at home - 2 methods.” I resorted to the first method - using a microwave. Quick, simple, minimal dishes. My house is quite warm, so the milk chocolate bar was already a little soft. So I turned on the microwave for 40 seconds (800W). This was enough for the chocolate to completely melt. I dipped the donuts in chocolate. It made a great frosting. The chocolate holds well and does not drip. Thank you very much for the great tips!

Natalia M

12.12.2023

4.7

I saw a recipe on the website on how to melt chocolate for a cake at home. I needed chocolate frosting for one cupcake my daughter ordered. Melted in a 750 W microwave. The amount of chocolate was small, so I set the time to 30 seconds. The chocolate had noticeably melted, but there were some lumps. After another 30 seconds. the pieces were completely torn apart. I used dark chocolate without additives. After applying and cooling, the chocolate hardened again. I want to tell you about the second method. I once melted dark chocolate with cream in a water bath. The method is also excellent. The chocolate to cream ratio is good. The main thing is that the cream is fresh, otherwise it may curdle. This method differs in that after cooling the chocolate does not harden, but becomes similar in consistency to soft glaze. Both methods work, I recommend!