It happens so often. We turn microwave at the highest heat to just reheat our food, and go away to finish something else. When you come back the food is overheated or overcooked.
This happens mostly due to how microwave works when heating food.
For example, dark chocolate is heated unevenly, even if just for a few minutes . As most dark chocolates have cocoa butter, butter will heat faster than the other ingredients. The outcome is a chocolate burnt on edges and top and we get the best only from just a few sizes melted under the burnt ones. But the taste of chocolate burnt spreads all over the chocolate pieces.
Here you will find a simple but effective way to melt dark or milk chocolate in the microwave without burning. As lots of healthy cakes and desserts require chocolate melted, including the flourless cake Insanely easy almond flour chocolate cake, it is really handy to learn how to melt chocolate in a fast way without burning it.
So, what is the secret to melt chocolate in microwave without burning?
There is no secret really. There are just a few hints.
First, you have to break dark chocolate bar in equal-size pieces.
Second, microwave it in two phases, at the lowest heat.
The lowest heat level depends on the model of your microwave. In my case, I have a super old microwave model. The right level of heat in my model is placed under Defrost and it is called Low.
Ingredients and Method
- 150 g dark chocolate
- Break chocolate bar in equal-size pieces and put in a ceramic or glass pot.
- I prefer ceramic as in the photo below.
- Choose the lowest temperature in the microwave, as shown.
- In an old microwave such as mine, it is called Low, but placed under Defrost.
- Microwave it for 4 minutes. Open and verify. If it is still solid, return to microwave for 3 minutes more and verify.
- The idea is to avoid burning cocoa butter. When square edges are melted it is ready. As shown.
- You will finish melting by blending chocolate from the bottom with those on top.
It is ready! Voilà.