Here are special directions for ease and economy plus a handy tip for getting every-little-bit of that melted chocolate out of the bowl.
Quick Tip: Break chocolate into pieces before melting, this will make the process go faster.
- Use a double-boiler or put chocolate chunks in a small round-bottomed bowl (glass) and place over hot water. Stir every few minutes until it is fully melted then remove from heat.
- Do not boil water, as the steam may get into the chocolate and cause it to become lumpy plus splashes of water will make it unusable.
- Never melt over direct heat as it scorches very easily resulting in bitter or grainy chocolate.
Melting In The Microwave:
- Heat at 30 second intervals, stir between each cooking session and make sure you don’t overheat the chocolate or it will be bitter. (Source )
Melting In The Oven:
- Preheat oven to 250°F. then turn off the heat. Place chocolate chunks in an oven-safe dish and set it on the middle rack of the oven. Remove when melted (stir every few minutes while it’s heating).
Handy Tip For Getting Every Bit Of Chocolate
To save time and avoid waste, remove melted chocolate that clings to sides and bottom of bowl as follows…
- Mix 1 tablespoon granulated sugar into remaining chocolate.
- Remove mixture easily with spoon; blend and use with balance of melted chocolate.
- Bowl is left clean; ready for rinsing; no waste.
- If desired, to compensate for this extra sugar, reduce by 1 tablespoon sugar quantity specified in recipe being followed.
Source: Some of the information above is from a vintage Fry’s Cocoa cookbook/pamphlet