What makes the chocolate melt faster?

In this brief article, we will provide you with the answer to the question: “What makes the chocolate melt faster?”, and discuss how to temper chocolate.

What makes the chocolate melt faster?

Cutting the chocolate into small pieces makes it melt faster since the larger contact surface makes the heat dissipate more easily.

Chocolate with higher cocoa butter content also melts easier than those with pure cocoa content. White chocolate melts quicker than other sorts because it is made up mostly of heat-sensitive cocoa butter rather than pure cocoa. 

In general, increasing cocoa content in chocolate results in longer melting periods. This is why the dark chocolate with the highest cocoa content takes the longest to melt.

How to melt chocolate?

There are various ways to melt chocolate, some of these are given below: 

Begin by slicing the chocolate into small pieces

The first step is to chop the chocolate bar into little pieces; this will make the melting process considerably faster. Cut the chocolate into cubes or thin sheets using a knife. 

Head to the microwave

Following the cutting of the chocolate bar, the pieces must be placed in a glass or ceramic container. Then, place the pot into the microwave (on medium power) for 1 minute to melt. Then, using a dry spoon, mix the chocolate and let it melt for another 1 minute.

After 2 minutes in the microwave, the chocolate is usually almost entirely melted. If it does not work, try placing it every 30 seconds until the fragments vanish altogether. It is critical that you remove the container from the microwave just after the chocolate has completely melted.

Take care not to overcook the chocolate by extending the cooking time

To properly melt chocolate bars in the microwave, you must be very careful not to take too long. If you neglect to stir the chocolate every 1 minute, for example, it may become burnt in the end. So keep in mind to properly pick the microwave duration (never put 2 minutes in a row, for example).


When it comes to melting chocolate, bain-marie is a great option. You will need two containers to create it: a pan filled with water and a bowl to hold the chocolate bits.

Turn the heat to low and place the pot of water on the burner. Then, insert the bowl (which has already been filled with the chopped chocolates) into the pan. The concept is that the chocolate melts when it comes into contact with hot water rather than direct fire. However, it is critical that you do not allow the water to boil; if this occurs, turn off the heat briefly.

In this method of preparation, you can also put milk cream, marshmallows, and other ingredients to melt along with the chocolate. 

How to temper chocolate?

First, we have to discuss why we need to temper chocolate. Tempering produces chocolate coatings that are super smooth, shiny, and have a pleasing crunch when consumed. Tempered chocolate does not need to be refrigerated, but untempered chocolate must.

Tempering chocolate is ideal for creating chocolate candies, truffles, dipped confections, and chocolate cake decorations.

You will not obtain a crisp coating if you merely dip in melted chocolate. It will be dull and squishy, and you will have to keep it chilled simply to keep it from melting. Tempered chocolate remains firm at room temperature.

Depending on the kind of chocolate, the procedure entails managing the melting, chilling, and reheating of the chocolate within specific temperature ranges. Melting chocolate without tempering causes the molecular structure of cocoa butter to become unchained and unstable, which is why it never returns to its original hard and sharp feel.

Tempering the chocolate retains those molecules and stabilizes the cocoa butter crystals, restoring the chocolate’s homogeneity and allowing it to cool to a smooth, glossy, snappy consistency.

For tempering chocolate, you just will need: 16 oz (454 g) coarsely chopped baking chocolate

Preparation mode:

Melt 2/3 of the chocolate in a double boiler, stirring often, until the thermometer registers approximately 115°F, but no higher than 120°F. Heat to 110°F for tempering milk or white chocolate. 

Remove the pan from the double boiler. Make certain that any equipment that comes into touch with the chocolate is totally dry. The chocolate will seize if it comes into contact with any water.

Gradually add the remaining chocolate to bring the temperature down, stirring regularly and forcefully. Stir constantly until the temperature falls to 84°F. This might take a while, generally around 15 minutes, so be patient; it will come down to temperature. It will take longer for a glass bowl to cool. 

To speed up the procedure, carefully place the bowl of chocolate in an ice bath, being careful not to get any water in the chocolate.

Return the chocolate to the double boiler for 5 to 10 seconds at a time, stirring constantly, until it reaches 89°F. This is referred to as the “working temperature.” Do not leave the chocolate in the water or allow it to reach 91°F.

Dip a little piece of paper into the chocolate to test your temper. Allow it to come to room temperature for a few minutes. The chocolate should be solid and smooth. If it is streaky or runny, try adding more chocolate to the mixture to cool it down even further.

Click here to also learn how to temper chocolate in the microwave.

Other FAQs about Chocolate that you may be interested in.

What Is Pink Chocolate

Does dark chocolate contain dairy?

Can you eat Twix with spacers?


In this brief article, we will provide you with the answer to the question: “What makes the chocolate melt faster?”, and discuss how to temper chocolate.


Handle the Heat. “How to Temper Chocolate,” November 24, 2020. https://handletheheat.com/temper-chocolate/.

Food News. “Which Type of Chocolate Melts the Fastest?,” January 1, 2021. https://www.foodnewsnews.com/news/which-type-of-chocolate-melts-the-fastest/.

“Como derreter chocolate em barra? As dicas para não errar no passo a passo das receitas.” Accessed March 11, 2022. https://www.casapraticaqualita.com.br/noticia/como-derreter-chocolate-em-barra-as-dicas-para-nao-errar-no-passo-a-passo-das-receitas_a1787/1.

Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.