dipping truffles in chocolate

Melting chocolate in the microwave is quick and easy, but it’s helpful to know a few tricks so it doesn’t overheat, seize, and become unusable.

  • Microwave chocolate in a microwave-safe bowl at 50% power for 1 minute, then stir with a spatula. Proceed to melt at 50% power in 30 second intervals (stirring after each) until smooth.
  • If your microwave power setting cannot be changed, microwave in shorter intervals.
  • The chocolate is done when most of it is melted, but some chunks are still visible. Stir for a few moments and those chunks should melt away.
  • Be sure that no water comes in contact with the chocolate or it will seize.
  • Unfortunately, there’s no way to save seized chocolate. Throw it away and start over.