Here's how to melt chocolate with a hair dryer: Hold a hair dryer 8 to 10 inches from the chocolate, pointing it straight down into the bowl. Turn it on and move it around to warm the chocolate, stirring from time to time, until the chocolate is melted and smooth.
Microwave in Intervals
Take equal-size pieces and place them in a clear glass bowl so you can see the melting in action. Then, microwave one minute on high. The chocolate will look shiny; stir it. Microwave in 20-second intervals, stirring after each, until totally smooth.
Here are three easy ways to melt chocolate: on the stove, in the microwave, and in the slow cooker.
The best way to melt chocolate is on the stovetop using a double boiler. A double boiler is simply a heat-proof bowl (think glass, ceramic, or metal) placed on top of a saucepan of simmering water.
Simply put, chocolate is mostly made of fat, which comes in the form of cocoa butter. This is the fat that naturally comes from the cacao beans. Cocoa butter is the one that gives you that rich texture as the chocolate melts in your mouth. The higher the cocoa butter content in chocolate, the easier you can melt it.
Melting on the stovetop
Melting chocolate on the stovetop is the preferred method because you can observe the progress at all times. Using a double boiler gives you maximum control over the heating process. The steam of the barely simmering water gently melts the chocolate so that it doesn't have a chance to burn.
In addition to cocoa butter, other additives such as sugar and milk also cause chocolate to melt faster, as we discussed above. Sugar has a higher melting point than chocolate, but it can still melt at room temperature if the chocolate is exposed to heat for a long time.
The simplest and quickest way of melting chocolate is in the microwave. It's ideal when you're making something quickly like cornflake cakes or chocolate bark.
Place two-thirds of the chocolate in the top pan of a double boiler. Heat over hot but not boiling water, stirring constantly, until chocolate reaches 110°–115°F. Place the top pan of the double boiler on a towel. Cool chocolate to 95°–100°F.
Before you melt your chocolate, add a little vegetable oil. This will keep your chocolate from drying out. It can also fix slightly overheated chocolate! Vegetable oil is my life saver and I rarely melt chocolate without it!
It could be that your room temperature is too high. If the temperature is over 68 F, this can cause problems. The ideal setting temperature is between 65 and 68 degrees Fahrenheit. It could also be that the chocolate wasn't tempered, because untempered chocolate takes quite a bit longer to set.
Which Chocolate Melts Faster and Why? Dark chocolate melts faster than milk chocolate because it has a lower cocoa butter content.
White chocolate melting point
White chocolate contains the most powdered milk and milk fats of the three types. As a result, has the lowest melting point.
When you heat chocolate, the cocoa butter crystals melt and the chocolate becomes fluid, but if you get the chocolate too hot, it can separate into burned, blackened cocoa particles and pale golden liquid.
If your chocolate is too thick or clumpy, you may be able to save it with some room temperature butter. The cooler temperature of the butter will allow your burnt chocolate to cool slightly and become workable again. If that doesn't work, try adding small amounts of vegetable oil or shortening and mixing until smooth.
Overheating Chocolate
Overheated chocolate will lose the silky shine of melted chocolate and become thick and muddy. The best way to melt chocolate is in a double boiler, keeping the water hot (but not boiling), and using a candy or instant-read thermometer while melting the chocolate.
Make sure the bowl is very clean and does not have any moisture in it or else the chocolate will split. Warning – The bowl should not touch the surface of the water at all. Chop up the chocolate into small pieces and place in the bowl.
Discussing the reason for the Flake's durability, Science Focus says: ”Although Flake is made from milk chocolate, the manufacturing process gives it a different arrangement of fat and cocoa solids, so the melting fat isn't able to lubricate the cocoa particles to the point where they can flow.
Preheat your air fryer to 250°F (120°C). Place the chocolate chips in a heatproof bowl, and carefully set it into the air fryer basket. Monitor the chocolate closely as it melts, checking often and stirring occasionally to distribute the heat evenly.
Chocolate will seize and become unworkable if it comes into contact with even a few droplets of water. Make sure your bowls, workstation, and spatulas are completely dry. Melt the chocolate slowly over low heat. Chocolate is very delicate and can become lumpy or grainy if overheated.