This is my go-to guide for melting chocolate the right way—whether I’m using the microwave or a double boiler. With just a few simple tips, I get perfectly smooth, glossy chocolate every time.

How to Melt Chocolate (Microwave & Stovetop)

Why I’ll Love This Recipe

I love how easy it is to follow this method and how consistently it gives me great results. It helps me avoid common mistakes like burning or seizing, and I can use any kind of chocolate—dark, semisweet, or even white. Whether I’m dipping fruit or drizzling over desserts, this technique always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chopped chocolate (from bars or chips)
Optional: shortening or coconut oil (especially helpful for melting white chocolate)

Directions

Microwave method:
I place the chocolate in a microwave-safe bowl and heat it at 50% power for 30 seconds. Then I stir it well and continue microwaving in 20-second intervals, stirring each time, until it’s smooth and fully melted.
Double boiler method:
I fill a saucepan with about an inch of water and bring it to a simmer. Then I place a heat-safe bowl on top, making sure it doesn’t touch the water. I add the chocolate to the bowl and stir constantly until it’s melted and smooth. I remove it from the heat as soon as it’s done.

Servings and timing

Makes about 2 tablespoons of melted chocolate per 6 oz of chocolate pieces
Prep time: 2 minutes
Cook time: 3 minutes
Total time: 5 minutes

Variations

I like to use chopped chocolate bars instead of chips because they melt more evenly and smoothly.
When I’m working with white chocolate, I add a bit of shortening to help it melt without seizing.
If I need a thinner consistency for drizzling, I mix in a little bit of coconut oil.

storage/reheating

I try to use melted chocolate right away, especially for dipping or coating. If I have leftovers, I let it cool completely and store it in an airtight container at room temperature for a day or in the fridge for up to a month. To reheat, I just microwave it at 50% power in short intervals or place it back over simmering water, stirring until smooth again.

FAQs

What’s the best type of chocolate to melt?

I prefer using high-quality chocolate bars because they melt more smoothly than chips, which often contain stabilizers that resist melting.

Can I melt white chocolate the same way as dark chocolate?

White chocolate is more delicate and tends to burn easily, so I use even lower heat and often stir in a bit of shortening to keep it smooth.

Why shouldn’t I add water to chocolate?

Even a drop of water can make the chocolate seize and turn grainy. If I need to thin it, I use cream, butter, or oil instead.

What do I do if my melted chocolate is too thick?

I stir in a spoonful of shortening or coconut oil to loosen it up without affecting the flavor or texture too much.

How do I prevent chocolate from burning or turning grainy?

I always melt it slowly, either at 50% power in the microwave or using gentle steam with a double boiler. I stir constantly and remove it from the heat as soon as it’s melted.

Conclusion

Melting chocolate doesn’t have to be tricky. With just a little care and attention, I get perfect melted chocolate every time. I love how versatile this method is and how it works for all kinds of chocolate. Whether I’m dipping, drizzling, or baking, this simple technique is one I keep coming back to.