The Best Way to Melt Chocolate Without It Seizing
One stray drop of water is usually all it takes to ruin a batch.
How to melt chocolate smoothly without it seizing into a grainy clump, covering the double boiler method, water contamination, and how to rescue seized chocolate.
Seized chocolate, the grainy, clumped mess that happens partway through melting, is almost always caused by a small amount of water sneaking in where it shouldn't. Once you know why, it's easy to avoid.
Why Water Is the Real Enemy
Chocolate is mostly cocoa solids and fat. A tiny amount of water causes the sugar in the chocolate to clump together into a grainy paste, while a larger amount of liquid, like cream, actually blends in fine. It's the in-between splash that ruins everything.
Use a Double Boiler, Not Direct Heat
Set a heatproof bowl over a pot of gently simmering water, making sure the bottom of the bowl doesn't actually touch the water. This gives you slow, even, indirect heat instead of the scorching direct heat of a burner.
Keep Every Tool Completely Dry
Make sure your bowl, spatula, and the chocolate itself are bone dry before you start. Even the steam rising off simmering water can occasionally introduce enough moisture to cause trouble if the bowl fits too loosely over the pot.
Stir Gently and Often
Stir chocolate frequently as it melts, using a dry spatula, to help it melt evenly and to keep an eye on its texture as it goes.
Try the Microwave Method Instead
Microwaving chocolate in 20 to 30 second bursts, stirring between each one, is actually a very reliable method since it keeps water completely out of the equation. Stop just before it looks fully melted, the residual heat finishes the job.
How to Rescue Seized Chocolate
If it does seize, whisk in a small amount of warm cream or oil, a teaspoon at a time. It won't go back to being solid melting chocolate, but it can often be saved as a glaze or sauce.