This one's for chefs & experts: when melting chocolate.....??

Question

I'm about to start making a chocolate mousse and I've read in 2 different places that the water where the bowl containing the chocolate to be melted is sunk in should NOT be boiling.... so I assume it must not be on the fire while melting the chocolate either..... does anybody know why is this?? I thought the hotter the water was, the better, as it'd melt faster.... isn't it going to take forever to melt it by doing this (i.e. not letting the water boil)?? Thanks for any light you can shed on this -- you can really tell I'm a newby at this so that's why I'm interested in learning something new....

Thanks everyone for the great advice! I'm glad I asked you, I was going to make it all wrong. I followed your indications and the chocolate was really smooth and creamy, never separated... Now the mousse is done, and not to brag but it came out REALLY DELICIOUS! Since all of the answers were great and helpful I just can't choose a best one, I will let other users vote..... Thanks for all your help!

PS.- You were right, it didn't really take that long to melt.... but also because I chopped the chocolate bars and left the chunks on a covered metal pot next to the window (where the sunlight was coming in through) to soften them a little before melting them... it worked!!

Answer 1

Water that simmers and water that boils is the same temperature. The difference is how quickly the water turns to gas. I've been making mousse for 20 years, and always heard that boiling the water simply increased the risk that a drop or two (or steam) would get into the chocolate, and water in the chocolate can make it seize. Basically, that means it would get hard and be almost impossible to beat.

I use a microwaveable bowl, then put chocolate chips or chopped chocolate into it. I microwave it for 60 seconds, then stir it. I repeat this until it's almost completely melted. Often at that point, stirring will be enough to melt it the rest of the way. Just be sure you don't leave it in the microwave for much longer between stirrings, or it will burn.

Answer 2

yes you keep the water on the stove, keep it JUST to the boiling point but not boiling. That is because it has a tendency to get hard and thicken up instead of melting, I have never had that problem with a mousse but when I make my candies I know that it is very important because I can't dip it right if water gets into the chocolate or it is touching boiling water. It doesn't take as long as you think it might. Hint, In a double boiler add water just to the amount that won't touch the bottom of the pan, do not put chocolate into the pan yet, wait until it comes to a boil, put chocolate into top pan and turn heat way down low, when water has stopped boiling, put the pan on top of the water pan and melt the chocolate. The real low heat will keep it up to temperature but not boiling.

Answer 3

You definitely want your water at a simmer (keep your fire on low), not at a boil--not only do you risk burning chocolate, but the steam that's created with the boiling water could get into your chocolate. You do NOT want even one drop of water getting into your melted chocolate, because water will cause your chocolate to seize, meaning it will get grainy and weird.

It won't take long to melt the chocolate; chocolate has a very low melting temperature--think about it, it gets soft if you let a piece sit in your hands for too long. Be gentle with melting your chocolate--chocolate is a delicate emulsion, and if you're not careful with it, it can burn or seize--and you don't want that.

Answer 4

Chocolate starts to melt under 100 degrees. There are two reasons for not boiling the water. The first as everyone has pointed out is the risk of burning it. The second is you don't want water from stream or condensation getting into your chocolate or it will "break it". This means it will seperate and no matter what you do, it won't work.

I've always used a double boiler to melt chocolate without any problems.

Answer 5

The chocolate is put in a bowl over simmering pot water to help melt it yes the pot should be over low to medium heat. it is important that the bowl the chocolate is in does not touch the water and fit snog over the pot this way the water vapors do not get in the chocolate ( the water will / can cause the chocolate to become a rock).

Answer 6

Yes, it will take longer, but the chocolate will separate if done too quickly. The water should be on a SIMMER (steaming). If you have a dbl boiler, great! If not, balance the bowl on top of the pan with water (don't put the bowl directly in the water) and stir constantly until completely melted.

Answer 7

White Chocolate!

Answer 8

Bring the water to a boil - then remove from heat and put bowl of chocolate atop. The chocolate will then melt - if you put it on a rapidly boiling pot the chocolate would burn.

Answer 9

When I have watched that on the foodnetwork, they melted chocolate in a pan that fits onto the top1/3 of the pan with simmering water. its the steam that melts the chocolate. But another way is melting it in the microwave, I have and you do it in 15-20 second intervals. It works nicely.

Answer 10

If you have the water boiling, the temp will be too high and it will burn your chocolate. When it is burned, it tastes different and it has a flaky sort of texture... it's basically ruined. Melted chocolate burns very easily so you MUST MUST MUST be very careful and watch it at all times! Trust me... I've burned way too many pans of chocolate!