Chocolate Hazelnut Covered Strawberries |

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. No one wants to throw away chocolate!

  1. Microwave chocolate in a microwave-safe bowl at 50% power for 1 minute, then stir with a spatula.
  2. Microwave at 50% power in 30 second intervals, stirring after each. How much additional time is needed will depend on how much chocolate you’re melting.
  3. 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.

A few things to remember:

  • If your microwave power setting cannot be changed, microwave in shorter intervals.
  • Chocolate retains its shape when it melts so the only way to know if it’s melted is to stir it. Do not rely on appearance alone.
  • 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.