How To Melt Chocolate - For Use In "Dipping ALL The Things"

Just like most things that can be fried, most things can be dipped in chocolate. You could either buy prepared melt chocolate, but it will either be more expensive for the good stuff or cheap chocolate.  What if you want to use that bar of Scharffen Berger that you've been hoarding to create chocolate dipped strawberries? And then hoard those. Who said you have to share? Good quality chocolate really makes all the difference.

Or you could create your own melt chocolate. Use any type, any flavor and put that personal touch on a delightfully decadent dessert.

It's really pretty easy once you know a few basics when dealing with liquid chocolate amazingness. First, avoid water at all costs. No matter what. Even the tiniest droplet of water will cause chocolate to seize and become no longer workable. Make sure all spatulas, pans, dishes and any item to be dipped (fruits, chocolates, little brothers) are water free. This will make your life easier.

The other thing is to borrow some tips from when you BBQ: low & slow. Chocolate melts quickly and can burn easily. Heating it up enough to just melt is good enough and will help keep a silky smooth consistency.

Some other helpful tidbits including using coarsely chopped chocolate that is similar in size. Avoid large pieces or bars, you'll end up burning the chocolate before it is melted. While you can melt any chocolate and use it, the addition of shortening helps coat items better than pure chocolate. This will make for a much better coating when hardened. Furthermore, you can temper the chocolate for a better consistency but that's for another post.


Ingredients

8 oz chocolate, chopped coarsely, chocolatier's choice
2 tsp shortening (do not use butter or margarine as those have some water content)


Directions

Microwave

1. Using 50% power, melt the chocolate on 60 second intervals in a microwaveable-safe bowl. After each 60 seconds, stir the chocolate until just melted. My microwave can do this in about 2 to 3 minutes.
2. Stir in shortening until well-combined. 
3. If the melt starts to harden midway through use, you can re-heat in 10 second intervals. It will not take much to re-heat and melt.

Stove-Top - Single Pan

• On the lowest heat possible melt the chocolate and shortening together. Stir frequently to keep the chocolate on the bottom from burning. Once well-combined and completed melted, remove from the heat. You can reheat it on low-heat when needed, only a few moments of heat will keep the chocolate from hardening during use.

Stove-Top - Double Boiler

• Look it up. I don't have a double boiler but if I get one I will update this section (which I'm sure will make my wife happy that I added something else to my kitchen toys. Don't worry hun, I wont get a double boiler until after my pizza stone or mortar & pestle. I'm just checking if you read this thing :-p ). You can always use a glass bowl over a sauce pan but that's too easy, I want more tools to play with!