when i try to melt my chocolate chips...?

Question

ok so im making a peanut butter pie for my towns pie judging contest this year and you have a cookie crust and a peanut butter mixture on the inside and you have to drizzle melted chocolate chips on top of that....heres the recipie http://allrecipes.com/Recipe/Peanut-Butter-Pie-X/Detail.aspx
every time i try to melt the chocolate chips in the microwave they either burn or they are not thin enough to drizzle. then i tried them on the stove but their still not thin enough...does anyone know of any other kind of chocolate that would melt well enough to drizzle besides almond bark or whatever that chocolate stuff is called bcuz it needs to be done by a certain time 2morrow and our store doesnt carry that

oh and also when i add like water or milk it turns o like a fudge type thing

Answer 1

don't melt it in the microwave!

use the stove top.. that's how chefs do it.

low heat and stir often

Answer 2

Well, you can melt morsels either in the microwave or in a double boiler. In the microwave, follow the instructions on the bag. Nuke for the exact time it says. The mosels may not change shape, but they melt near body temp, so stir them. If still a bit solid, nuke for 15 sec and stir, repeat until all is melted. If you use a double boiler, simmer, don't full rolling boil the water. Add morsels to the top pan, give it a minute and then start stirring carefully. The morsels will melt.

If you over heat on the stove or in microwave, or if you get ANY water in the chocolate, it will seize which means turn into a messy, dull thick ball that sticks to your spoon and is sugary and nasty. The only possible fix is to stir in small amounts of vegetable oil, NEVER BUTTER OR MARGARINE. Add a few drops and stir like crazy, then a few more.... after a teaspoonful or two, if the chocolate doesn't smooth out, it won't. It is shot.

Now if you have melted correctly and still it isn't thin enough for you, you can stir in veg oil, like you would to try to fix seized chocolate. Add and stir till it meets your needs.... shouldn't take more than teaspoonful or two. Butter or Margarine have a high % of water, so don't use them. There are recipes that use butter or cream or milk, but not for making drizzle-able chocolate.

Answer 3

There may be 2 ways to solve your problem.

First, the burning issue in the mic is easy to solve. As soon as the chocolate looks shiny, it has melted, even if it still looks solid. If it's shiny, it's done. It just needs stirred. I would probably recommend milk chocolate for this. Stir, stir, stir, until smooth and creamy. Now you can try drizzling with the tip of a spoon, or you could put it in a bottle (the kind of ketchup and mustard bottles that you see at diners and BBQ's) to drizzle more precisely, or you could put it into a zip lock or other small plastic baggie, cut of a very small whole on the corner (cut off the tip of the corner), and use it to drizzle, by applying pressure to the bag. Remember, the drizzle look doesn't have to be perfect, or in a design. In fact, the "abstract" free-form drizzling method often gives a dish more charm.

Second, you may want to use a chocolate sauce. Just look up a simple chocolate sauce recipe, and then drizzle on the sauce.

Good luck!

Answer 4

are you using a double boiler? make sure you are or the chocolate is going to burn. if you over heat the chocolate it could burn so make sure when you are heating it the temperature is not set on high. heat it slowly so you can control the temperature even in the microwave you need to mix the chocolate in beetween and not just heat it through. I use any kind of chocolate chips. Bakers chocolate I buy at a specialty shop, I use hershey chocolate chips, any type as long as it is heated in a double boiler it should melt well, try using a little maybe Tbsp at a time of heavy cream other than that you will make fudge. Just buy Hersheys chocolate chips and melt them on a double boiler... you'll be ok.

Answer 5

Take a small pot and a measuring cup. Put the small pot on the stove and boil water in it. Put the measuring cup with chocolate chips and set it in the water. (You have just made a double broiler.) When it melts, if it still too thick, take a teasspoon of the boiling water, add it to the chocolate and stir it in.
Make sure you are using real semi-sweet chocolate chips - many of the store brands are imitation chocolate and melt at a higher temperature.
You can also buy blocks of semi-sweet chocolate (like Bakers) which should melt smoothly. Taste it to make sure you don't have bitter-sweet.

Answer 6

#1- use a double boiler for a more gentle melt. If you don't have one, just take two similar sized pots, on on top of the other. Place an inch of water in the bottom pot and place the pot with the chocolate chips on top of it. Just be careful of steam.

#2- add a few drops of cream to the melted chips- it will keep the chocolate thin enough to drizzle.

Good luck!

Answer 7

When you do it on the stove do you melt them in a double boiler? You can make one by putting a smaller pan over a oan of simmering water if you don't have a boiler.
That's how I do mine and I never have trouble drizzling the choc.
Try adding just a tiny bit of butter (oil) to the melted choc.Just a TINY bit.

Answer 8

My mom has this problem......put them in a glass bowl. in the microwave set the time at 30 seconds. at 50% power. Every time 30 secs is up stir it up. Be sure to keep the power at 50% keep repeating this until the chocolate is melted.

Answer 9

Do you take a pan and fill it with water, get it boiling, add a second pan so it floats on top of the boiling water and put chocolate chips to melt in the second pan? If not, try it. See if it works for you.

Answer 10

All you have to do is get melting chocolate blocks. Their purpose is exactly that. There are many differnt types. They all come in blocks. Just cut off the amount you need, and you can keep the rest in the refrigerator for future use. If you don't know where to purchase them, ask your local friendly baker(y).

Answer 11

If you add a little milk before you start microwaving the chips they will both be the same temperature and the chips won't seize up. Also, make sure your chips are real chocolate.