How to MELT CHOCOLATE CORRECTLY using the microwave
I love teaching people all about chocolate and getting a chance to hear what issues they typically have and to listen to and answer their questions. It brings me a lot of joy for someone to walk away from my chocolate classes knowing they’ll have a better experience the next time they make their favorite chocolate dessert or try a new chocolate recipe.
The microwave is the most common reason I hear for burned chocolate, and understandably so. You have a very heat-sensitive food product going into a piece of equipment designed for quick and efficient heating to high temperatures — the two of these together can spell trouble unless you keep a few things in mind, addressed in my new video: