Couverture chocolate contains a higher proportion of cocoa butter than standard chocolate, which makes it flow more easily and look glossy when melted. It is used for coating and decorating homemade desserts and for making ganache. If it is not melted properly, couverture chocolate can seize or become dull. Here are several common melting methods and points to keep in mind.
Melting with a Double Boiler
This method, known in French as bain-marie, is one of the most common ways to melt chocolate. You need two bowls: add boiling water to the lower bowl and place chocolate pieces in the upper bowl. The bottom of the upper bowl should not touch the water; the steam will melt the chocolate slowly and smoothly. The main advantage is that the chocolate heats slowly and under control, minimizing the risk of scorching or suddenly hardening. Not closing the lid of the upper bowl completely also helps keep condensed steam from dripping into the chocolate.
Melting in a Microwave
Microwaving is a convenient option when you are short on time. Place finely chopped or grated chocolate in a microwave-safe bowl and melt it at low power to about 50 °C / 122 °F. Take it out and stir from time to time to prevent a skin from forming and to achieve a smooth texture. This method is especially suitable for small amounts of chocolate. If the pieces are large, the outside may melt while the inside remains solid, so cut them into small, evenly sized pieces.
Melting with Milk or Butter
If you want to make melted chocolate richer and more flavorful, you can prepare different chocolate sauces with milk, cream, or butter. Butter is recommended for dark and couverture chocolate, while milk is recommended for chocolate chips; these pairings complement each other and create a more balanced flavor. The resulting chocolate sauce can be drizzled over ice cream or used as a dip for fruit. To thicken the sauce, add a little more chocolate; to thin it, add a few drops of warm milk.
Making Ganache with Cream
Heating cream with chocolate makes a thick sauce called ganache, which is used to coat cakes. Warm the cream in a small saucepan and remove it from the heat before it begins to boil. Add pieces of couverture chocolate. Stir while the cream is still warm until the chocolate has melted completely. Let the mixture rest at room temperature and then in the refrigerator until it is ready to decorate cakes. Ganache consistency depends on the ratio of cream to chocolate: equal parts make a pourable coating, while increasing the amount of chocolate creates a thicker mixture that can be shaped into balls.
What to Keep in Mind When Melting Chocolate
All bowls and spoons used to melt chocolate must be completely dry. Even a few drops of water can make melting chocolate seize and turn into a rough mass. Do not leave chocolate over high heat for too long. Melt it over low heat or at low microwave power, stirring often. If melted chocolate suddenly hardens or turns dull, adding a few drops of neutral oil and stirring slowly often restores its consistency. Do not let chocolate come into direct contact with a flame or high heat.