Melting chocolate is available at specialty baking and confectionery stores. It’s formulated to melt easily and withstand higher temperatures than ordinary chocolate. White chocolate is fussier when it comes to melting, since high heat can cause it to get dry and crumbly. Unsweetened chocolate bars can also be melted for dipping. Sugar may be added to taste after the chocolate has been melted.
As soon as you unwrap your chocolate, place it in a dry bowl away from the sink or other water sources. No matter what melting method you choose, be aware that even steam and condensation can cause chocolate to seize.
Stir a tiny amount of vegetable oil into chocolate that has seized because of the presence of water. If only a small portion of the chocolate has seized, the vegetable oil might help to smooth out the chocolate. Stir a tiny amount of vegetable oil into chocolate that has seized due to overheating. Vegetable oil should help restore moisture to the chocolate.
Make sure the fruit you are using has already been washed and stemmed. Pieces of wet fruit could cause the chocolate to seize; be sure to towel dry strawberries, blueberries and other freshly washed fruit pieces. Line a baking sheet with waxed paper or parchment paper. As you dip fruit and other items, lay them on the sheet. Place it in the refrigerator when you are finished dipping. The chocolate won’t stick to the paper once it has cooled and hardened.
If you don’t have a double boiler, you can make one. Find a medium-sized pot and a smaller one that fits inside. The fit does not have to be perfect, but it is easier to control the boiler if the smaller pot is just a few inches smaller than the larger one. Fill the larger pot with a few inches of water. Place the smaller pot inside the larger pot, so the bottom of the smaller pot is submerged in an inch of water. The water should not come close to reaching the brim of either pot. Be careful not to splash water into the smaller pot.
If you are melting chocolate bars, break them up into smaller pieces before putting them in the double boiler. This will help them melt more evenly and quickly. Don’t overfill the double boiler. It is better to melt chocolate in small batches, since changes in temperature or exposure to moisture can cause it to seize. Don’t cover the double boiler with a lid. The condensation that collects there from the heated water could drip down into the chocolate.
If the chocolate is melting too quickly or burning, turn down the heat. Continue stirring until the chocolate is entirely melted.
To keep the chocolate melted while you dip, turn the heat down to low and stir the chocolate every few minutes. If you’d rather dip away from the stove, turn off the heat, remove the top part of the double boiler, and set it on the counter before you start dipping.
Don’t overfill the dish. You can always melt a little more chocolate if you need it. If you wish, add a tablespoon of vegetable oil per cup of chocolate pieces. This ensures even melting and helps prevent the chocolate from seizing, but it may affect the taste.
After each 30-second burst, remove the dish from the microwave and stir the chocolate. Be careful, since the dish will get hot. Repeat until the chocolate is entirely melted.
Metal dishes are effective, since they heat through more quickly. If you would like to use a toaster oven, place the chocolate in a smaller dish.
If your oven runs hot, keep the oven door slightly open, so the chocolate does not overheat. If you are using a toaster oven, melt the chocolate using its lowest setting.
