How to melt chocolate in the microwave for a cake?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

How to melt chocolate in the microwave? Now we'll find out. The thick and viscous mass of this food product is very often used to decorate various confectionery products, not to mention the creation of real masterpieces.

Hot chocolate is a great warming drink on its own. You can get it from an ordinary tile by tempering it in an oven, in a water bath or in other ways. In this article, we will talk about how to melt chocolate in the microwave.

This is a very quick and easy way to bring this product to a liquid consistency. However, it has its own characteristics and nuances, given which you will get the desired result.

Rules

To melt chocolate in the microwave, you need to choose the right quality of the product. Follow the rules below:

1. Choose a chocolate bar with a non-porous structure. Air layers are difficult to heat treat. On the free market there is a special table or culinary chocolate, designed specifically for melting. Hecontains the optimal ratio of ingredients.

2. The percentage of cocoa beans should not be lower than 50%.

3. Use pure product with no added nuts, dried fruits or other ingredients.

4. Milk and dark chocolate are ideal for melting in the microwave. The first option, when melted, gives exactly the viscous and moderately liquid consistency that you want to get. As for the second, due to the high content of cocoa, it requires more time and temperature, and the resulting mass is very different in its properties from the previous one. For milk chocolate, a temperature of 45 ° C is ideal, and for bitter - 50-55 ° C.

5. Study the composition of the ingredients of the purchased tiles well. A natural product in the microwave will cook in the best way, and various chemical additives and flavor enhancers will only spoil the consistency.

First option

Sometimes people wonder if it's possible to melt chocolate in the microwave to get the perfect gooey mass. To fulfill this condition, the product must be prepared in advance. Chocolate bar should be at room temperature. Take it out of the fridge first and let it warm up. Strong and sharp temperature fluctuations change the properties of the product and its consistency. Chocolate bar must be crushed: cut with a knife, break, grate. If possible, try to create pieces of the same size. This will allow the tiles to evenlymelt. This means that the procedure will be easier to carry out.

Second way

You can melt chocolate in the microwave, using not a whole layer, but its crumbs.

For this procedure, you will need special dishes for the microwave oven or any ceramic container without patterns and metal components. It should have thick walls and a bottom, then the chocolate will not burn, and the melting process will proceed evenly. Plastic containers are not suitable in this case, as they heat up very sharply and change the taste properties of the product. Dishes must be dry and free of water droplets. Do not cover containers with lids. Condensation on their inner surface will drain into the chocolate mass until it completely spoils it. Open containers are easier to observe.

How to melt a treat?

How to melt chocolate in the microwave so it doesn't burn? To do this, you need to choose the right parameters for your microwave oven. The power should be kept to a minimum and the temperature settings determined by the type of chocolate, as mentioned above. In melting, it is a slow and even process that is considered very important. After placing a tile in a microwave-safe container, leave a couple of pieces unused. This will help you later if the chocolate starts to boil. The overheated mass must be urgently removed from the oven (this will slightly reduce its temperature), pour into a cool container and addremaining pieces.

The time of this procedure is selected depending on the weight of the tile. 50 g of product require 1 minute to melt, respectively, melting 500 g of chocolate will take about 5 minutes. However, during the process itself, do not leave the microwave oven unattended. Periodically, once every 30 seconds, remove the container and stir the chocolate evenly to prevent it from burning and sticking to the walls and bottom of the dish. Never add water to the melted mass.

If the microwave oven has a "defrost" option, then this is also suitable for this procedure. It will take 2-3 minutes to melt half a bar (50g).

White chocolate

To understand how to melt white chocolate in the microwave, you should know about its boiling point. It equals 44°C. Such a product should be watched with special attention. Therefore, set the power in the oven to no more than 50% of the full, and determine the time - 30 seconds. It is possible that you will have to periodically stop the process and mix the melting mass. In such short periods of time, sometimes equal to 15 seconds, you will reach the desired consistency of melted white chocolate. If during the cooking process you find graininess on the surface of the mass, then remove the container from the oven and add 1 tablespoon of butter to it.

Last step

You already know how to melt chocolate in the microwave. But with the resulting consistency of the product, you must be able to work quickly. If athe mass froze a little, and you did not have time to cope with it, you can return it to the microwave again - literally for 30 seconds. Experienced housewives add a couple of tablespoons of milk or cream to the pieces to prevent rapid hardening of chocolate before melting. This allows you to work with the resulting product for a long time.

Conclusion

This article is very useful to modern young housewives who, in the process of creating their sweet culinary masterpieces, ask a lot of questions. For example, how to melt chocolate in the microwave for a cake. Cream, icing, all kinds of drawings and patterns are obtained by heating ordinary tiles in the manner described in the article.