How to Melt Chocolate with Liquids

Kardiate

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posted on 10 years ago — updated on 1 second ago

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Sometimes a recipe may call for melting chocolate with a liquid such as liquors, cream, water or milk. Since adding liquid during the chocolate melting process tends to "seize" the chocolate, rendering it unpalatable and often unusable for the dish, the less advanced chocolate handler is advised to ensure that no liquid is added to melting chocolate. However, where this needed for a particular recipe (or as a way to speed up melting time to prevent overheating of the chocolate), there is a way to add liquid that will ensure the chocolate remains viable.

Steps

Perfecting the art of melting the chocolate with liquids

Ensure that the chocolate is melted with the right ratio of chocolate to liquid. The problem of seizing tends to occur with small amounts of liquid falling or being poured into the chocolate. The ration should always be 1 tablespoon of liquid to 2 ounces of chocolate. This ratio will ensure that the dry elements in the chocolate (cocoa and sugar) don't bind and form lumps ("seizing").

Add an additional spoonful or so of liquid if the chocolate is dark. Extremely dark chocolate may need more liquid––therefore, judge it quickly and add more if needed.

Add all liquid ratios at once. Do not add small portions because this is what causes the seizing or thickening of the chocolate.

Using a double boiler

Find or make a double boiler. If you don't own one, you can easily make one by using a bowl and pan. See How to make a double boiler for instructions. A double boiler is also known as a bain marie.

Add water to the base of the boiler. Tap water is just fine.

Place the double boiler base over gentle, low heat. When its water begins to simmer, remove from the heat.

Add the pieces of chocolate in a bowl part of the double boiler. Allow to melt, then stir to combine with a spatula. This will help the melting process.