Chocolate lovers love to drizzle their sweet treats such as cakes, cookies, and pastries with freshly melted chocolate. The unique taste of chocolate has the potential to take many different desserts up a notch.
It’s also useful for drizzling onto a serving dish before plating up a dessert or into a glass before filling it with a milkshake… However, there are times when you may melt too much chocolate.
Of course, you can eat it but you may want to keep it for another time. You may be wondering if it’s okay to remelt it next time or if the quality will be affected.
The short answer is that providing you don’t overheat the chocolate or get any water into it, you can remelt it several times over.
However, remelting it three times is probably the limit as after this the flavors will be compromised and it might become grainy.
In this post, we will talk about re-melting chocolate and will discuss two of the preferred ways of melting chocolate.
Can You Remelt Chocolate?
First of all, we don’t usually recommend re-melting chocolate after it has melted and frozen already.
In all other cases, to get the best coating and tempering, you can re-melt the chocolate, but not more than three times after initial use. The strong chocolaty flavors might become bland as the flavor oils dissipate.
Remelting the chocolate with a little oil helps it to melt smoothly. Just make sure that you temper the chocolate at the right temperature.
The ideal temperatures for dark chocolate to temper are between 88 and 90 degrees, milk chocolate is 86 to 88 degrees, and white chocolate is 82 to 84 degrees.
Tempering different types of chocolates at their ideal temperatures is important before re-melting them.
How Do You Melt Chocolate?
After tempering the chocolate well at its ideal temperature, the re-melting process for chocolate will be the same as for the initial melting temperature.
Here is how you melt chocolate:
There are two methods for melting chocolate – in the microwave and in a pan. You may use the one you prefer. Both will do provided you don’t overheat and burn the chocolate.
How Do You Melt Chocolate In Microwave?
Always use the best quality chocolate you can afford and avoid baking chips at all costs! Here is how you microwave chocolate to melt or re-melt:
1. Take the tempered piece of chocolate and cut it into small chunks.
2. Make sure to keep the pieces in equal sizes.
3. Now take a glass bowl and place all the chunks of chocolate into it.
4. We recommend using a transparent glass bowl so that you can see the chocolate melting.
5. Use short bursts of 20% power to keep the temperature below 90 degrees. Stir the chocolate after each burst to distribute the heat evenly.
6. Keep doing this until almost all the chocolate has melted and you have a smooth, creamy liquid.
7. Allow it to stand for a minute or two, stirring until it is all melted and is very smooth.
How Do You Melt Chocolate On the Stovetop?
Follow these steps to melt chocolate on the stovetop:
1. You cannot melt chocolate directly on the stovetop in a saucepan or it will burn. You must use a double boiler.
2. If you don’t have a double boiler, use a glass bowl inside a saucepan with some boiling water in it. Be very careful not to get any water into the chocolate or you will have to throw it away.
3. Put 2-3 inches of water into your pot and put the chunks of chocolate into a glass bowl.
4. Heat the water and stir the chocolate now and then until it melts.
5. Once smooth and creamy, remove it from the heat.
Tips
- Remember never to add any water-based liquid to chocolate
- You may add a little oil or cream – use 1 tablespoon per cup of chocolate
- If adding these liquids, warm them before adding them to the chocolate chunks. Then melt everything together.
- Be careful when melting white chocolate. It has a lower melting point and burns easily. Melt it over very low heat and take your time.
To End
We hope this helps with your question about remelting chocolate. You certainly can, so there’s no need to waste it. Let us know how it goes!
