If you’re reading this article because you’re like, “I realize I have no idea how to melt chocolate,” much less how to melt chocolate on the stove, you’ve come to the right place.
In every baker’s journey, there’s always that part of you that goes “can I just put this in the microwave?”
Maybe you’re making a Millionaire’s shortbread, maybe you’re making a chocolate buttercream, maybe you’re making a chocolate sauce for dipping.
But whatever it is, you realize that you need to melt some chocolate and you have no actual idea how to do it without causing a mess, ruining the chocolate, or both.
Relax! The first time I learned how to melt chocolate on the stove, I thought it was pure sorcery and was impressed at how fast it was. I thought I’d be standing there for a good half hour, but nope!
It is possible to melt chocolate chips on the stove or just regular chocolate, whichever you prefer.
Why Melt Chocolate on the Stove Top?
If there’s one thing about melting chocolate that you should know, it’s that having the most control as possible is what is going to give you that wonderfully smooth melted chocolate that isn’t seized up, isn’t burnt, and is ready for it’s debut in your baked goods.
Because we are actually melting chocolate using the steam from simmering water, it’s not as harsh of a method as nuking it in the microwave.
It might seem like an annoying extra step, but it almost always comes out better in the long run.
Can You Melt Chocolate Chips on the Stove?
Yes! You can melt chocolate chips, chocolate chunks, or entire chocolate bars on the stove.
What Kind of Chocolate Can You Melt on the Stove?
Any kind of chocolate you want – white, dark, milk, you name it, it can melt on the stove.
Tools for Melting Chocolate on the Stove
For this method, you’ll need:
- a heat proof bowl
- a pot that will fit the heat proof bowl inside without the bottom of the bowl touching the bottom of the pan
- a silicone spatula (or another stirring utensil, but I prefer silicone)
How to Melt Chocolate on the Stove
First, put about an inch of water in the bottom of a small pot.
Check to make sure when you put your heatproof bowl in the pot that the water does not touch the bottom of the bowl.
We want the steam from the water to melt our chocolate, but we do not want the bowl to be directly in the water.
Put your chocolate in the bowl and put the bowl on the pot/sauce pan.
Put the pot on the stove with the bowl on it, and turn it to a low-medium heat.
You want the water in the pot to be simmering, not a full out boil, because the name of the game here is “low and slow.” We don’t want to just crank up the heat and melt it as quickly as possible.
Soon, you will notice the chocolate starting to slowly melt, at which point you should continually stir it, even if you feel like you’re stirring just regular chunks of chocolate around. This helps to make sure the chocolate doesn’t burn and aids in the melting process.
Once the chocolate is completely melted, take it off the heat, remove the bowl from the stove, wipe the bottom of any steam, and pour into your dish!
Ta-dah! You’ve created your own makeshift double broiler to melt chocolate!
But, Seriously, Can’t I Just Use the Microwave?
Yes, you can melt chocolate in the microwave if you really can’t melt it on the stove, but be sure to only microwave in 20-30 second intervals and stir in between!