How to melt chocolate with butter? (2 ways to melt)
In this brief guide, we are going to answer the question “How to melt chocolate with butter?”, discuss answers to other related questions like what does adding butter to melted chocolate do, and how much butter should you add to melted chocolate.
How to melt chocolate with butter?
Melting chocolate with butter is not a difficult task at all. All you need to be careful about is the proportion of butter that you are going to add to the chocolate. As the inappropriate proportion of butter can cause chocolate to form lumps.
To melt chocolate with butter you need to cut the chocolate bar into small pieces, add some butter and provide heat. The heat will cause the butter and chocolate to melt with a glossy shine on the chocolate.
2 ways to melt chocolate with butter
Double boiler method
To melt chocolate with butter in a double boiler is very easy. In this method, you have to keep the chopped, cut, or grated chocolate in the top bowl of the boiler and let it melt by taking heat from an indirect source.
Fill the bottom pan of the boiler with water to a level that does not touch the top pan, and add grated chocolate or chocolate chips to the top pan. Add some butter to the top pan along with the chocolate chips. Bring the water in the bottom pan to boil and let the chocolate melt slowly and indirectly over low heat. Chocolate is very delicate and can become lumpy or grainy if overheated. So make sure that the temperature does not exceed the 110 to 115 degrees Fahrenheit range. You can use an instant-read thermometer to check the internal temperature of the chocolate.
Stir chocolate slowly and gently to distribute the heat evenly until the chocolate is melted. Remove the top pan from the double boiler as soon as the chocolate is nearly melted. Continue gently stirring until it is smooth and shiny.
Microwave oven method
To melt chocolate with butter in a microwave you have to Chop the chocolate into small pieces with a serrated knife first or you can simply take chocolate chips. Add the small pieces of chocolate or chocolate chips to a bowl that is microwave-suitable. To thin the chocolate, and improve its texture and flavor, add some butter to the bowl containing chocolate chips.
Now, microwave the chocolate uncovered for 30 seconds on low power. After 30 seconds, stir the chocolate with a spoon or rubber spatula. Place the bowl again in the oven, and microwave it for 10 to 15 seconds. Take out the bowl from the microwave and stir the chocolate until the remainder of the chocolate has melted. Allow the chocolate to cool for about 5 minutes.
What does adding butter to melted chocolate do?
Butter is added to chocolate to provide extra fat and so that the chocolate mixes even better with any other additional ingredients. Furthermore, it can be used to release seized chocolate and thin out liquified chocolate.
In general, butter is about 20% water which is enough to fully melt chocolatey mixture and should help pass the seizing point.
So, whether the recipe you are working on is asking you to add butter or not, sometimes it is completely necessary to add butter to the melted chocolate. Adding butter to chocolate not only improves the taste, but also the texture.
Does melted chocolate and butter harden?
There is no chemical reaction between the chocolate and the butter other than to help solidify and make a glossy shine with the additional fat content.
Therefore, you need to know that melted chocolate and butter do harden when cooled, however, oil or butter will slightly lower the hardening temperature of the chocolate. Melted chocolate and butter harden at a cool room temperature of 65 to 70 degrees Fahrenheit in about 3 to 5 minutes.
So, all you need to do is just simply melt chocolate chips in the microwave with a little butter for a glossy dip or glaze on top of cookies, bars, or strawberries that you’ve got. Afterward, refrigerate to harden if the room temperature is too warm.
How much butter should you add to melted chocolate?
Butter helps the chocolate chips melt in a smooth and glossy liquid. It also helps make the perfect consistency for dipping and glazing. The amount of butter must be at least 25% of the chocolate. This prevents the dry ingredients such as cocoa and sugar in the chocolate from binding together and becoming lumpy. However, the amount of butter added will be different based on the cacao concentration.
Other FAQs about Chocolate that you may be interested in.
In this brief guide, we answered the question “How to melt chocolate with butter?”, discussed answers to other related questions like what does adding butter to melted chocolate do, and how much butter should you add to melted chocolate.