This post may contain affiliate links. Please see my full disclosure policy for details.
Some bakers claim that this is their preferred way to melt chocolate chips. Other bakers claim that since it is all metal, a double boiler can get too hot and instead prefer to use a sort of substitute method involving a pot for the bottom and a heat-safe bowl on top to achieve the perfect melted consistency. If you plan to use the bowl method instead of an actual double boiler, make sure to use a bowl that is made from sturdy glass and that is absolutely safe to use with heat!
Equipment for the Double Boiler Method:
- Silicone spatula
- Double Boiler or
- A pot with a heat-safe glass bowl
- To use this equipment set, make sure the glass bowl is very sturdy and fits appropriately in the pot. The bowl should rest comfortably on the top edge of the pot without touching the bottom of the pot. There needs to be enough empty space so that the water in the pot won’t touch any part of the bowl.
Chocolate Chips Ingredients:
- Candy Melts ot Chocolate chips
- Coconut Oil – if a thinner consistency is desired
- The amount of coconut oil needed will depend on the desired consistency and the amount of candy melts used. Use about ⅛ tsp of coconut oil to ¼ – ½ cup of candy melts.
How to Melt Chocolate Chips in a Double Boiler:
- First, fill the lower pot of a double boiler with 1 to 2 inches of water.
- The water should sit about 1 inch below the bottom of the bowl or top pot, but remember to remove the top pot or bowl before heating up the water!
- Next, bring the water to a simmer. Once simmering, immediately remove the pot from the heat.
- Then, place the top pot, or glass bowl, on the lower pot and drop in the candy melts. Stir the candy melts constantly with a spatula until the candy is mostly melted.
- If a thinner consistency is desired, mix in a little bit of coconut oil.
- Remove the top pot, or bowl, from the hot lower pot, and let the residual heat melt the smaller pieces of unmelted candy while still stirring.
- The melted candy is ready when it is smooth and glides slowly off of the spatula, sort of like honey consistency.
- Transfer the melted candy to a dipping container for dipping, a piping bag for drizzling, or pour into silicone molds to make custom candy shapes.
Homemade Candy Storage
To store homemade candies and chocolates: just transfer the hardened candies to an airtight container and store either in the fridge for 2 weeks or in the freezer for up to 3 months. If desired, you can use small cuts of parchment paper or wax paper in between the layers to help keep the chocolates separated and intact. Always mark the date on the outside of the container to keep up with freshness.
Temperature Ranges for Melting Chocolate
More Baking Hacks
Melt-Worthy Candy Recipes
Want to try out these candy-melting methods and see which one you prefer? Here are some of my family’s favorite candy recipes that I’ve used for birthday cakes, holiday charcuterie boards, and cupcakes galore:
- Chocolate Hearts and Lips
- Mini Chocolate Bars with Sprinkles
- Mini Mermaid Chocolate Bars
- Chocolate Mermaid Tails
- Homemade Star-shaped Chocolates
- Mini Chocolate Bars
- Chocolate Seashells
Charming homemade candies are perfect for:
- Cake toppers
- Cupcake toppers
- cookies
- brownies
- Smoothie toppings
- Ice cream or sundaes – or DIY ice cream sundae bars
- Featured as a topping on a DIY Hot Chocolate Bar
How to Melt Chocolate Chips in Double Boiler
Materials
- 1 cup Semi-Sweet Chocolate Chips or candy melts
- ¼ tsp coconut oil the amount of coconut oil needed will depend on the desired consistency
Instructions
- Measure all ingredients.
- First, fill the lower pot of a double boiler with 1 to 2 inches of water. The water should sit about 1 inch below the bottom of the bowl or top pot, but remember to remove the top pot or bowl before heating up the water!
- Next, bring the water to a simmer. Once simmering, immediately remove the pot from the heat.
- Then, place the top pot, or glass bowl, on the lower pot and drop in the chocolate chips. Stir the chocolate chips constantly with a spatula until the candy is mostly melted.If a thinner consistency is desired, mix in a little bit of coconut oil.
- Remove the top pot, or bowl, from the hot lower pot, and let the residual heat melt the smaller pieces of unmelted candy while still stirring.
- The melted chocolate chips are ready when it is smooth and glides slowly off of the spatula, sort of like honey consistency.
- Transfer the melted chocolate chips to a dipping container for dipping, a piping bag for drizzling, or pour into silicone molds to make custom candy shapes.
Video
Notes
Leave a Reply