How to Melt Chocolate in the Microwave

Melted chocolate is delicious, versatile, and fun to make. You can pour it on as a topping for ice cream and pastries, or you can use it as a dip to create fun desserts like cake pops or chocolate-covered fruits. Although chocolate is often melted in a double boiler, it’s fast and easy to get perfectly smooth melted chocolate with just your microwave!

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1 Chop the chocolate into small pieces with a serrated knife. If you try to melt a whole chocolate bar, the outside will melt before the center, and the chocolate will be more likely to scorch. By chopping up the chocolate into small pieces, it will melt more evenly.^[1]
- You can skip this step if you’re using chocolate chips.
2 Place the chocolate into a microwave-safe bowl. The bowl should not have metal trim, which can cause dangerous sparks that can make the microwave stop working. If the bowl is plastic, it should either say “microwave safe” or have a small square with wavy lines somewhere on the dish. Glass and ceramic are usually safe for use in the microwave.^[2]
- You can test whether a dish is microwave safe by placing it in the microwave along with a cup of water. Turn on the microwave for 1 minute on high heat, then touch the dish. If the dish is cool and the water is warm, the dish is microwave-safe. However, if the dish is hot and the water is cold, the dish absorbs heat and should not be used in the microwave.
3 Add milk or oil if you want to thin the chocolate. If you want a thinner chocolate glaze, or you just want to make your chocolate easier to work with, add a capful of milk, a small pat of butter, or 1 teaspoon (4.9 mL) of an unflavored oil, like canola or coconut oil. This will also help keep your chocolate from hardening as quickly once it’s cool.^[3]
- It’s best to start with a small amount and add more if you need to.
- Do not allow any water to get into the chocolate. The chocolate will seize and become lumpy, making it unusable.