Several cooking recipes call for the chef to melt chocolate. It is also necessary to melt chocolate for many different desserts and for some confections. Melted chocolate, when cooled, also makes a great addition to baked recipes and can be used effectively in chocolate decorations.

In order to melt chocolate, the chef must expose it to indirect heat. The heat turns the solid into a liquid form, in much the same way as a stick of butter liquefies under heat. To melt chocolate, a temperature of 90°F (about 32.2°C) is required, though the temperature can be allowed to rise between 104 and 113°F (about 40 and 45°C) in most cases.

To melt chocolate of a lighter color, the chef must take particular care to prevent burning it. For this reason, there are set temperatures one should adhere to when attempting to melt chocolate. For instance, milk and white chocolate should not be heated to over 115°F (about 46.1°C). To melt darker chocolates, the temperature should not exceed 120°F (48.9°C). For this reason, it is best to check the label before beginning to melt chocolate.

When attempting to melt chocolate, it is best to heat it until it is only partially melted. Then, it should be removed from the heat and stirred with a heat-proof rubber spatula until it is totally melted. This ensures the chocolate does not get scorched.

One should also ensure that beads of moisture do not blend with the chocolate. Such moisture can cause a grainy and lumpy consistency. White chocolate is particularly susceptible to lumps when exposed to too much heat. This is because it contains milk solids. This phenomenon is known as seizing in the culinary world. If seizing occurs while attempting to melt chocolate, it can be reversed by adding a small amount of vegetable oil to the chocolate while it is still over the heat.

A double boiler is the best tool to use when melting chocolate. It is appropriate for melting small and large amounts of chocolate. A double boiler consists of two pans, one stacked on the other.