This delicacy takes on all sorts of types and shapes, colors and textures, and is used for various purposes. Connoisseurs can enjoy a rich variety of toppings that pair perfectly to taste - raisins or nuts, or dried orange zest, salted caramel And liquid fillings. Whether it's a treat for tea or a topping for another dessert, chocolate has many uses. To help you implement them, just read 10 recipes on how to melt chocolate without leaving your home!

Of course, the actual cooking steps vary depending on the chosen method, but there are basic recommendations, for example, chocolate should not burn. So the primary answer to the question of how to properly melt absolutely any chocolate at home: stir, and regularly, and all because this product tends to melt unevenly.

It is also worth considering that white tiles are more sensitive to heat than milky and bitter ones. For her, the temperature should be chosen less and not left to languish for too long. In turn, the dairy product after heating becomes more viscous, avoiding the consistency of excessive liquid.

So how do you melt chocolate so that in the end it is liquid? To put it bluntly, there are a number of ways. On the stove, in the microwave, using butter, cream, milk. Leaving room for choice, and not confining yourself to narrow limits, it is worth considering 10 of them.

How best to melt chocolate for decorating a cake in the microwave (with video)

Those who have acquired far from the last, but an extremely convenient miracle of technology, can be advised on how to quickly and easily melt hard chocolate. This will require a microwave.

There are two ways: Microwave or defrost mode. The first option is convenient for those who do not like to wait, the second - for those who love reliability. To choose how best to melt chocolate in your microwave, you need to consider: the defrost mode will melt the product for 3-5 minutes, slowly and evenly. The microwave will manage in 30 seconds, but do not abuse it with setting the power: depending on the individual characteristics of the device, it is better to choose average values ​​(from 250 to 400 W). The first time you can set a smaller number, and then as it will be more convenient.

Having decided on the indicators, you need to figure out how to melt a bar of any purchased chocolate:

• cut into small pieces (break by hand or cut with a knife). Such simple preparation will simultaneously speed up the process and conduct it more evenly;
• put the resulting slide in a bowl, ceramic or glass;
• set the power and the corresponding time. On the fast setting, remember to stir every 15 seconds. In the defrost mode, you can do this less often, depending on the need. The main thing is to make sure that the chocolate does not burn and does not melt in one place;
• after removing from the microwave, stir: this will allow the unmelted pieces to melt in the hot mass.

If, after a decision has been made on how to properly melt chocolate in the microwave, the product is used for a cake, it should be taken into account that the initially hot thick thickens rather quickly. Therefore, if you want to cover pastries with it, it will be best to act quickly.

For clarity, you can watch a video on how to melt chocolate in the microwave:

How to melt milk chocolate for a cake on the stove using a water bath

Most classic version how to melt any chocolate on a home stove - use a water bath. This method will provide maximum control over the situation, since the cocoa mass will be monitored every second, it is easier to notice if the product starts to burn. To avoid this, we already know what to do: arm yourself with a spoon or spatula (dry, water can ruin the icing) and do not let it stick to the walls of the dish more thickly.

If you want to know how to properly melt store-bought chocolate for a cooked cake using a water bath, this recipe will explain the task step by step:

• prepare two pans, aluminum or iron. One of the containers can be an ordinary glass bowl, the main thing is that the dishes match in size: the bowl in which the cocoa bar will be heated should completely cover the pan in which the water will boil. In this case, the bowl should not touch the water, but be heated exclusively by steam;
• divide the tile into pieces, put everything in a clean bowl, previously dried. Pour water into a saucepan and boil the liquid on the stove. On average, the approximate temperature sufficient to understand how to melt milk and any other chocolate is 50-80 C;
• put the dish with the slices on top so that it can be heated with steam. Monitor the consistency, stirring regularly, as well as the temperature to avoid burning;
• as soon as the mass becomes liquid, remove it from the stove.

After cooling slightly, use the mass in the near future, until it has frozen back. This method will become the main one for some others due to its versatility.

How to melt chocolate in the oven so that it becomes liquid

This is an alternative path in case the previous two do not work for some reason. Also, if desired, it can be combined with a steam bath. The general order is:

• preheat the oven to 65 C;
• put the crushed chocolate in an iron dish with dense thick walls and place it on the highest shelf in the oven, as far as possible from direct fire;
• heat until smooth, stirring constantly.

How to melt chocolate for icing with milk

There are at least three options for how to properly and easily melt chocolate for icing, using products that are almost always at hand anyway. If it is necessary to cover the culinary product with cocoa glaze, this should be taken into account in advance so that the glaze can be given the required viscosity in time and prevent too rapid hardening. You can also use confectionery chocolate here, it will turn out thicker.

To solve a sweet task, it is worth choosing the course of action with the most suitable product from the following.

The first cooking method is the same step as melting chocolate with milk. Any of the melting methods described above can be used in this recipe. Whether it's the microwave, or using the oven. However, the most convenient method in this case is steam bath, so it's easy to see when it's time to mix the products. However, any method can be suitable for these purposes, as soon as you get used to it.

In general, the scheme is simple: repeating the steps of the main process, improve it in accordance with the following points:

• melt the pieces to the consistency of a liquid mass;
• add milk to the resulting thick, without removing from heat: 3 tbsp. l. milk will be enough for 100 g;
• stir until smooth, remove from heat.

As soon as it cools slightly, the icing with milk becomes thick. It is advisable to cover baking with it in the near future, until it hardens.

How to melt chocolate with butter

It is worth considering how to melt chocolate with the addition of butter. All steps are identical to the previous ones, except for one point:

• add 50 g to the liquefied heated mass butter(for 100 g of chocolate), keeping the mixture on fire;
• mix until smooth, remove from the burner.

The icing is ready to use, you can use it to water the cake.

How to melt chocolate with heavy cream at home

And finally: if you are interested in how to melt hard chocolate with heavy cream, the order is as follows:

• in the melted product (100g) add 5 tbsp. l. 33% cream. It is advisable not to use cream with a fat content of less than 20%, the glaze will turn out to be less saturated and more liquid, which is better to avoid;
• bring to a single mixture.

Thick sweetish cream can always be put to good use. Desserts acquire a pleasant characteristic aftertaste.

How to melt natural dark chocolate to decorate a cake

For true connoisseurs of culinary research, making glaze yourself may not be enough. Indeed, why deliberately limit the possibilities, if all kinds of decorations will give the pastry not only an attractive look, but also a truly individual zest. Various are best obtained from real dark chocolate. It is worth knowingly replenishing supplies and figuring out how to melt natural dark chocolate easier. The procedure is not too different, but it is worth considering some aspects.

When looking at the nearest supermarket, it is better not to save on products and buy only high-quality products. From the content of real cocoa butter, you will get the appropriate structure, quite viscous and moderately liquid, a beautiful shine of the prepared glaze and, most importantly, a rich taste.

So how do you melt your chosen chocolate for all sorts of cake decorations? The recipe is simple:

• immediately it is desirable to dismiss the microwave. A steamer is most suitable, which provides the greatest control over the process. What is required for this, you can peep above;
• so, steam the tile slices. Mix regularly. Allow the mass to become viscous;
• Remove from heat and let cool slightly and thicken. Next, for the best effect, beat with a mixer. If you want the chocolate to harden as a result, add a little butter;
• fill the confectionery sleeve and give free rein to the imagination.

So, how to properly melt the purchased chocolate to decorate the baked cake is a simple question. A little dexterity, and everything will work out.

How to melt porous black and white chocolate

The "feature" of this type of product is its deceptive lightness - bubbles that melt on the tongue. But how to melt porous dark chocolate with high quality? Achieving the right consistency with aerated chocolate is not so easy. If possible, it is recommended to use tiles of the classic type, without additives or uneven density. If there is still no other option, then do this:

• crush tiles. Each cell can also be cut across the bubbles. Don't worry if the chocolate starts to crumble. You can use a fine grater;
• put the received in a glass bowl, and put in the microwave for 45 seconds in the microwave mode;
• check every 15 seconds, scraping off the walls;
• take it out when the main part becomes liquid.

This task can turn into a rather big problem, but if there is no other product at hand, you can resort to this path.

How to melt fluffy white chocolate at home

The idea of ​​how to melt the air White chocolate at home, may not be as difficult as with porous, but somewhat more difficult than with bitter or milky. This chocolate has a lower melting threshold. As with anything else where the most control is required, use a steamer.

• grind tiles as much as possible. In this case, a grater is most suitable;
• as soon as the water in the pan comes to a boil, place a bowl with a chocolate slide on top. It is advisable to pour the product into the container directly from the plank to avoid contact with fingers, otherwise the rubbed plates threaten to stick back together;
• heat the mass over low heat, stirring patiently. It will take some time;
• remove from heat as soon as the main mass becomes liquid. The remaining lumps will melt in the hot liquid.

Let it cool down a bit and you're ready to use. The task is definitely worth it if you use the white look as a base with the addition of dyes to achieve a spectrum of other colors.

How to make cocoa powder frosting

It may not be so interesting to take and melt the finished bar, and good chocolate is expensive and not always at hand. If you have cocoa powder at home, you can use this alternative method:

• take 50 g of butter and melt in the already known steam bath;
• add 4 tbsp. l. cocoa powder and 4 tbsp. l. powdered sugar. Stir until sugar is completely dissolved. The number of products can be varied as desired;
• Cool slightly and pour over cake.

It should be noted that an excessively thick mass will not work. But it spreads very picturesquely and consists exclusively of selected products.

If you read this article to the end, then the stock of recipes has replenished with as many as 10 tricks on how you can melt any chocolate! By combining some techniques, you can achieve the desired results. But one thing will unite absolutely all methods: a delicious and fragrant result, ready to decorate any culinary creation and bring it to perfection.

Read also:

Recipe for Chocolate Chip Cookies
Mandarin slices in chocolate: recipes with photos
Recipe chocolate cupcakes in molds
Recipe for chocolate balls for cake decoration

What you need to know in order to quickly and correctly melt chocolate in a microwave or water bath?

Let's start with what not to do :

- if you do not have enough experience in culinary matters, then I do not advise you to heat the chocolate bar on the stove directly in the saucepan, because. the mass of chocolate is rather capricious, you need to work with it carefully, very painstakingly. Only an experienced chef can do this. In this method, the obligatory observance of a certain temperature regime, the correct proportions of milk and butter added at the same time, are important.

Consider two other options: how to melt chocolate in a water bath and how to melt chocolate in a microwave.

In both cases, nothing burns, no lumps form, cocoa does not separate from the butter. The process of complete melting takes only a few minutes.

However, for fast and proper cooking you need to choose the right chocolate. Not all tiles are able to melt evenly without creating streaks. Therefore, in no case do not buy a porous chocolate bar, it is completely unsuitable for melting. This is the second very important point, which should not be done in this situation.

The basic principle of the right choice - This is a high percentage of cocoa in the composition of the chocolate bar. The more cocoa, the better, but it should not be less than 55%. In addition to the high content of cocoa, the composition should not include herbal supplements, fats, nuts, raisins, various fillers. Properly melted chocolate should be viscous, thick, then it is easy to decorate ice cream with it, to make an inscription on the cake. After hardening, it gives a delicious crispy crust, becomes smooth, with a glossy sheen.

How to melt chocolate in the microwave

The time it takes to melt chocolate depends on the weight of the bar.

• We break the tile at room temperature into small pieces.
• We put the pieces in a small glass dish designed for cooking in the microwave.
• We place the dishes in the microwave at medium power for 30 seconds.
• Then we take out the dishes, mix the unmelted pieces.
• Repeat the procedure again until the chocolate is completely liquid.

With quick movements, we apply liquid chocolate to the cake, level it with a spatula or a wide knife, otherwise it will harden and you will have to start over.

How to melt chocolate in a water bath

• We take a saucepan and a metal, ceramic or glass bowl. The dimensions of the bowl should be such that it can be placed on a pan without a lid, and at the same time it does not reach to the bottom.
• Pour enough water into the pan so that the bowl does not come into contact with it. Thus we have built water bath at home.
• Then put the chopped chocolate into a bowl.
• We place the bowl on a pot of water, put on the stove.
• Further, after the water boils, the chocolate in the bowl will begin to melt, and it must be stirred so that the process goes faster and more evenly.

We heat the tile in a water bath so that the chocolate becomes liquid, after that we remove it from the stove and use the mass to decorate confectionery, icing, etc. Both of the proposed methods are simple and easy to perform at home.

Desserts, pastries, cakes and other sweets seem incomplete without the participation of chocolate in its various interpretations. Pieces, grated shavings or shiny glaze - this is just a small list of chocolate additives that allow you to create unsurpassed confectionery masterpieces.

A special role is assigned by masters to melted chocolate. Its shiny glossy surface, alluring aroma and excellent taste will be an excellent decoration, both for holiday cakes and as an independent dish with fruits and marshmallows.

How to make melted chocolate quickly and easily

Today in the culinary business, there are various tricks and recipes for how to make melted chocolate quickly and easily at home. Each hostess can choose the most optimal option and improve her skills with it:

Recipe #1 based on the use of a water bath. It will require two containers, one of which should be smaller. It is necessary to draw water into a large bowl and heat it over a “small” fire. When the liquid is heated, you need to immerse the container with chopped chocolate into it, mixing thoroughly until completely melted.

Recipe #2 more suitable for dark chocolate, which should not be absolutely rare with a pouring consistency. It is worth placing a pan with chopped chocolate mass in the oven at the minimum temperature and leave for 7-10 minutes.

Recipe #3 will allow you to prepare melted chocolate for subsequent mixing with other ingredients, since its structure will be thick for “pouring” desserts. In a special bowl, you need to put a chocolate bar, put it in the microwave and bring it to a liquid consistency in the “defrost” mode.

Looking at the proposed step by step recipes melted chocolate with a photo, even inexperienced young housewives without special efforts will be able to create unsurpassed culinary miracles in their kitchen.

The choice of a particular method depends on the goals and subsequent use of the resulting chocolate mixture. If the task of thermal heating is to obtain a pouring homogeneous mass, it is necessary to prepare melted chocolate with milk, adding it in a small amount and stirring constantly.

It is worth remembering that when choosing a type of chocolate, you should not stop at the porous version. It does not lend itself well to heat treatment and does not allow to achieve homogeneous mass. You should also not save money by purchasing cheap chocolate bars or with a low content of cocoa butter. The result will disappoint you and nullify all your efforts.

What can be made from melted chocolate: a fruit dessert recipe

Many novice cooks are wondering what can be made from melted chocolate to get original dessert or meals. It’s easier to answer briefly: “Almost everything!” Rather than list in detail all the areas and ways to use it. And you should not identify this ingredient only with sweets, since now more and more sauces and main dishes contain chocolate additives.

We will offer only a few simple melted chocolate recipes. Despite the ease of preparation, they will conquer you with their taste and unsurpassed appearance.

Let's start from the very simple dessert- melted chocolate with fruits. To prepare it, it is enough to do a few simple procedures:

1. Melt the chocolate bar to taste, letting it cool slightly.
2. Dip slices of your favorite fruits into the chocolate mixture: banana, strawberries, grapes.
3. Just a few minutes for the glaze to harden and an amazing dessert is ready.
4. Fans of savory sweets will appreciate the additions to the chocolate mass of cream or brandy.

Such a fruit and chocolate dessert is the embodiment of romance and sophistication! If this culinary "level" is passed, you can gradually complicate the recipe.

Double-layer melted chocolate parfait

An original and at the same time unusual sweet dish can be "conjured" in a matter of minutes. Let's call it "Chocolate Fantasy" and follow the steps in a simple sequence:

1. Heat 200 g of chocolate mass with the addition of 350 ml of milk in one bowl.
2. Add 1 tablespoon of gelatin to the resulting mixture and stir until it is completely dissolved.
3. In a separate bowl, beat 4 egg yolks with 90 g of sugar until foamy.
4. Mix the egg mixture with chocolate "milk", mixing thoroughly to obtain a homogeneous consistency.
5. Add 250 ml of whipped cream to the cooled chocolate-egg mass, pour into bowls and place in the refrigerator until it hardens.

The two-layer parfait is ready and will be able to charm even the most demanding culinary critic with its tenderness.

Melted chocolate cream for decorating cakes

Cake connoisseurs will love melted chocolate cream, which will harmoniously match any cakes, emphasizing their exquisite taste. Let's turn to the "classics of the genre", where just a couple of manipulations allow you to get a real culinary masterpiece:

As ingredients, prepare 50 g of chocolate, 100 g of butter 82.5% fat, 50 g of condensed milk.

Melt the chocolate mass with a water bath, add the butter and mix thoroughly.

Mix the chocolate-oily mixture with condensed milk, achieving a homogeneous structure. The cream for the birthday cake is ready, it remains only to grease the cakes!

Of course, chocolate cream recipes today delight with their diversity and simplicity. But the most pleasant thing for a modern housewife is that they do not contain incomprehensible and “hard to get” products. Everything ingenious should be simple, without unnecessary unjustified efforts!

Easy melted chocolate cake

Those who are confident in their culinary skills should try to make a simple cake with melted chocolate. To do this, follow the instructions of experts step by step:

Sift 180 g of flour and 40 g of cocoa through a fine sieve.

In a separate bowl, beat 4 eggs, 4 yolks and 220 g of sugar until it is completely dissolved. To facilitate this process, you can use a water bath. Just do not overheat the mixture, maintaining the temperature in the aisles of 43 degrees

Beat the heated egg mass with a mixer until thick foam and increase in volume. In this case, it is gradually necessary to add flour with cocoa

In the resulting dough, add 70 melted butter, stir gently. Prepare a detachable baking dish by laying on the bottom parchment paper by lubricating it with oil.

The biscuit should be baked in the oven for no more than 35 minutes at 190 degrees. It is important that the oven is preheated

Dough syrup is very easy to prepare. Heat 100 g of sugar in 100 ml of water, bring the liquid to a boil. After the sweetened water has cooled to 40 degrees, add 20 ml of rum to it.

Baked biscuit, after 5-6 hours of "rest", cut into three identical cakes.

For the cream, mix 200 g of condensed milk and 50 g of melted chocolate, mix thoroughly. Next, add 500 ml of 35% fat cream and beat with a mixer until creamy.

The "assembly" of the cake involves lubricating each cake with rum syrup, and then with a thick cream. Having connected all three cakes, carefully smearing the sides and top, it is necessary to place the cake in the refrigerator for 2 hours.

The final stage is decorating with glaze, which includes 250 ml of cream and 250 g of chocolate. Melt all this, stirring until a homogeneous density.

Pour the biscuit with slightly cooled icing on all sides, gently leveling the sides.

That's it, a miracle biscuit with amazing chocolate cream ready! It's time to surprise guests and loved ones with unsurpassed royal delicacies!

Recipes for decorating a cake with melted chocolate

For those who do not know how to decorate a cake with melted chocolate, we will offer several recipes.

Idea #1: The melted chocolate mixture itself is great alternative icing, which, without additional help, can decorate any surface of a pie, cake, cake.

But if such a recipe seems too simple, let's try to complicate it and offer idea #2:

1. We prepare the glaze mixture from chocolate bars and tops in the same proportion in a water bath.
2. Let cool in the refrigerator, after which the frozen mass must be beaten with a mixer.
3. Fill a pastry bag with a nozzle of the desired shape with whipped glaze and form elegant patterns and elements in the form of flowers, twigs, curls.

Do not stop at the suggested recipes, this is just a small part of what liquid chocolate can allow within the home kitchen. Create, experiment, practice "chocolate witchcraft", and your household will be grateful to you!

Read also:

Recipe for Chocolate Chip Cookies
Mandarin slices in chocolate: recipes with photos
Recipe for chocolate cupcakes
Recipe for chocolate balls for cake decoration

Perhaps there is no person among us who is indifferent to chocolate. This wonderful, tasty and fragrant dessert, brought by Columbus from the island of Guyana in the distant 16th century, has been a leader in the world of sweets for many years.

sweet goodness

Chocolate is not only delicious - scientists say that regular use it in moderation (no more than 1 tile per week) has a beneficial effect on the circulatory system, prevents the development of malignant tumors, helps to eliminate cholesterol deposits. And this treat is also considered an excellent antidepressant, since it contains theobromine and phenylethylamine - substances that elevate mood and improve brain activity.

They eat it not only in solid form, but also in melted form, and also make icing for decoration with it - many confectionery recipes involve the use of fragrant treats.

But despite its apparent simplicity, this dessert is a rather capricious product - an improperly melted tile can simply turn into a too viscous or dry heterogeneous mass.

In order for a small culinary miracle to turn out not only tasty, but also beautiful, you need to know which chocolate to choose and how to properly melt it for a cake, pastry, eclairs or pancakes.

How to choose?

As you know, there are a huge number of types of this dessert: bitter (black), milky, white, porous, with raisins, nuts, sesame, grilled, etc. All of them are good in their own way separately, but not every type is suitable for glaze preparation.

It is better not to use porous chocolate - it is very difficult to achieve the required consistency and the desired quality of the resulting mass, since its structure is difficult to heat treat.

The dark one takes longer to heat up due to the high content of cocoa powder in it. But nevertheless, this type is most often used by confectioners - sweet dishes with it are especially spectacular and refined.

Dairy lends itself perfectly to melting; when hot, it turns out to be viscous and not too liquid.

White is considered an ideal artistic material at all - with its help you can colorfully decorate, for example, a homemade cake, after adding the necessary food colors to the icing.

In order for the confectionery mass to turn out to be homogeneous, shiny, look good and be easy to use, you need to take a pure product, without adding nuts, raisins, wafer crumbs and other impurities. When buying, carefully study the composition of the tile - the main components should be sugar, cocoa butter, cocoa powder and milk. A quality product should not contain any artificial flavors, dyes and preservatives.

How to prepare?

Before melting a chocolate bar on the stove or in the microwave, it should be prepared for heat treatment:

• Take the plate out of the refrigerator an hour before cooking. Cold food cooks more slowly; in addition, sudden changes in temperature are detrimental to cocoa butter, so it is desirable that it be at room temperature before cooking;
• chop the tile with a knife into small slices or grate it - so it will cook faster, and the glaze will turn out to be homogeneous;
• place the resulting crumb in a saucepan or saucepan with a thick bottom and walls, and grease its inner surface with a thin layer of deodorized (odorless) vegetable oil- so it will be easier for you to pour the glaze and subsequently wash the dishes.

How to melt chocolate?

It’s worth mentioning right away that in order for the mass to turn out to be homogeneous, water should not be allowed to enter the container during the process. It is also unacceptable to cover the pot or stewpan - the condensate resulting from heat treatment can get from the lid into the dishes.

You should not bring sweetness to a boil, because for a cake or other confectionery boiling liquid is not needed.

Remember! The melting point of dark chocolate is 55 °C, milk chocolate - 45-50 °C, white - about 45 °C.

There are several ways to prepare liquid chocolate mass. Let's talk more about each.

natural way

If you are going to please loved ones delicious dessert, and outside the window is a hot summer, you can cook a treat without using home appliances. The temperature in the sun in hot weather often reaches 40-45 ° C, so you can simply put a container with crumbs on a window or balcony. True, in this way you can only melt white or milk chocolate because they have a low melting point.

In the oven

First, preheat the oven to a temperature of 60-65 ° C (no longer needed). Then pour the crumbs into a thick-walled pan and put it in the oven on the highest position, away from the fire. During the process, periodically stir the mass with a wooden spatula until it becomes liquid and homogeneous.

Similarly, in the oven, you can also melt chocolate in a water bath. To do this, boil water in a saucepan, heat it to 60 ° C, place a container with slices or crumbs in it so that the water covers the bottom of the pan by 2-3 cm. Then send everything to the oven for 10-15 minutes.

In the microwave

Many hostesses trust the preparation of glaze in a microwave oven - it's simple, fast and convenient. But to get the perfect result, before cooking, you should carefully study the question of how to melt chocolate in the microwave.

This process has its own tricks and nuances:

• Use only special thick-walled glassware designed for microwave oven- plastic containers can spoil the taste of the dessert;
• set the minimum power or the “defrost” mode, then the melting will be uniform;
• every 30-35 seconds open the oven and stir the contents of the dishes;
• keep track of time - to make a 100-gram tile liquid, it will take no more than 2-3 minutes.

Note! It is not possible to melt white chocolate with a microwave oven, as it has a low melting point and can quickly overheat.

On the steam bath

To prepare the glaze in this way, prepare two pots (choose them so that the smaller one fits completely into the larger one). Pour the crumbs or slices into a small saucepan.

Pour some water into a larger container, boil, reduce the heat and place a smaller saucepan there so that no liquid gets into the contents. If there is too much water, drain the required amount. Boil water over low heat, constantly stirring the mass with a wooden spatula until it becomes homogeneous.

Advice. To get a more liquid consistency of the finished mass, at the end of cooking, you can add a small piece of butter to it (it must be of high quality and natural - spreads containing Palm oil, can hopelessly spoil the taste and aroma ready meal). Good luck with your sweet experiments!

Would you like to bake a cake one day? And decorate it with a beautiful shiny icing, we will tell you how to melt chocolate for a cake quickly and correctly.

Not all types of chocolate are suitable for melting. This is a very important nuance, because you, through negligence, can purchase exactly the one that is the worst to process.

• Black with more than 55% cocoa melts very slowly. But it makes beautiful thin figures.
• Milk melts faster, but is only suitable for covering a flat surface.
• White is the most flexible. It is easy to make a figure or draw a pattern from it. And if you add a dye to white chocolate, you get the perfect liquid for culinary creativity.

What types of chocolate are not suitable:

• with various additives: raisins, nuts, cookies, etc.;
• too cheap;
• low in cocoa
• porous.

Surely you have repeatedly paid attention to how beautifully decorated confectionery cakes of real professionals. To repeat their masterpieces, special types are needed:

• culinary chocolate . This is the most popular, cheap and readily available material. It has a lot of cocoa butter, but less than its counterparts, which will be discussed further. Glazed coatings are made from it. The trend of modern cakes is dripping drops of chocolate.

• dessert chocolate. It has more cocoa butter than its culinary counterpart. It melts more slowly and retains its density. Therefore, it is used for fondue or the manufacture of three-dimensional figures.

• Couverture. This is the most expensive chocolate used by culinary gurus. It is suitable for sculptures, figures. When hardened, the mass remains hard, but pliable, which allows you to cut, grind and process it.

How to melt chocolate for a cake in a water bath

This process is considered the most versatile. You personally monitor the temperature and the state of sweetness and do not allow excessive evaporation. To melt chocolate for a cake in a water bath, prepare the following containers:

• a small saucepan (2-2.5 l);
• a bowl with the same diameter as the saucepan.

The cooking technology assumes that the bowl will be placed on a pan in which water is poured. The boiling liquid heats up the container, transferring heat to the chocolate, from which it gradually begins to melt.

Tip: crush the bar into even-sized pieces and try to constantly stir the chocolate mass for even melting.

If you have a cooking thermometer, it will be very useful to you. Chocolate does not need to be brought to a boil, but only heated to certain temperatures, depending on the type. Black bitter melts at 55°C, milky - 45-50°C, white - at 45°C.

Important: no water should be present during the melting process. A clean dry container in which chocolate will melt, a dry spoon and do not cover in order to avoid condensation.

Read also: Eclairs with curd cream- 6 recipes

Melt chocolate quickly in the microwave

The microwave is a very useful and important tool in our kitchen. But it is also dangerous for those who do not know how to switch modes. Consider how to properly melt chocolate for a cake in the microwave without harm to you and the environment.

Required inventory:

• dark dark chocolate bar;
• fireproof cookware.

Grind the sweetness into pieces of the same size and place in our container. Next, we carefully study the modes of the microwave oven.

Power from 400 and above is not suitable for us. In this case, all the liquid from the chocolate will evaporate too quickly, and you will get, not a viscous mass, but a liquid, rubbed along the walls of the bowl.

We select the “Defrost” mode for 50 grams of chocolate, approximately 1 minute of heating will be required, for a 200 gram bar - from 1.5 to 4 minutes.

Important: it is best to use ceramic dishes. It takes longer to heat up, which means it gives off heat evenly.

Melt chocolate for icing in the oven

Another quite convenient way to melt chocolate for icing is to use the oven. Remember one important and Golden Rule: no water. Even a small drop can spoil the structure, especially when it comes to glaze.

The process will need:

• a saucepan or ceramic bowl with very thick walls;
• bar of white or dark chocolate without additives.

First, preheat the oven to a temperature of 60-65°C. Grind sweetness. Place in a container and place in the oven. Stir every minute with a wooden spatula. Wait for a homogeneous consistency and remove.

The advantage of using this method is that it eliminates the ingress of water. Pour the melted chocolate onto the surface of the confectionery, smooth and put in the cold to solidify.

How to melt white chocolate

You have to be very careful with white chocolate. It melts very quickly and you can not keep track, thereby overheating it and ruining the glaze. To prevent this from happening, use the water method.

Read also: Cottage cheese pancakes with semolina - 7 recipes

To melt white chocolate you will need:

• double boiler;
• small dry container.

Pour enough water into the steamer so that the top of the steamer does not come into contact with the bottom of the chocolate container.

The sweetness itself needs to be cut into small squares about 1 by 1 cm. When the water boils and the steam starts to rise, you will see how the dessert melts. Stir it with a dry spoon.

As soon as all the pieces disappear, remove the bowl. Don't wait for the chocolate to boil or bubbles to appear. This will damage future glaze. Use warm chocolate.

Chocolate for cake decoration

Preparing for the holiday, you do not want to lose face. The main problems that housewives may face when melting chocolate to decorate a cake:

• sweet mass can burn, resulting in an unpleasant taste;
• excessive evaporation of moisture leads to the formation of a dry mass unsuitable for further use;
• exfoliation of chocolate into butter and watery foam.

Strict observance of all technological processes will help to avoid such unpleasant nuances.

As an inventory, we need:

• pan for 2-2.5 l;
• iron or ceramic bowl;
• chocolate bar ;
• wooden spatula.

The bowl should be of such a diameter that it can safely rest on the sides of the pan and not fall. If you don't have one, use a sieve as a way to hold the container of chocolate.

At the first stage, be careful. Making chocolate frosting doesn't like to be rushed. Grind the tile into equal-sized pieces. Make a small fire under the saucepan. Pour half of the water. Put the bowl on water vapor and wait for the melting process to begin. During this time, continuously work with a wooden spatula.

In general, the process takes 5-10 minutes, excluding the time for boiling water. When the tile has melted, add 1 tsp to it. butter, mix and quickly pour the liquid onto the surface of the cake. Level with a pastry spatula.

Tip: The temperature of the confection should not be cold, otherwise the glaze will harden too quickly and you will not be able to level it.

Chocolate for drawing on the cake

Chocolate for drawing on the cake must contain cocoa butter. This type is plastic and does not crumble and melts easily. It can be bought in specialized stores.

To melt the chocolate for drawing on the cake, you can use any of the above methods. Preferably in the microwave.