How to Make Melted Chocolate Thinner?
How to Make Melted Chocolate Thinner?

For many people, dessert without chocolate isn’t complete enjoyment. Chocolate is an inevitable part of cookies, muffins, cakes, and many other delicious pastries. Chocolate is equally used in baking, as eaten on its own. Whether you use dark chocolate, milk, or white chocolate, its taste will enrich your desserts.

Chopped (chocolate chips) and melted chocolate finds their usage in baking. Remember chocolate fountain and chocolate fondue? These ingredients are desserts in many forms, or we use melted ones to dip fruits.

In one of our previous articles, we talked about melting white chocolate, which is more complicated than milk and dark ones due to its specific composition. No matter what type of chocolate you use and how skilled you are at baking, the melted chocolate may be thick or lumpy.

What to do in that case?

Today’s article will teach you how to melt baking chocolate, so it has perfect texture and consistency and how to make it thinner if it hardens. Keep reading to find out all the solutions for thick melted chocolate.

How to melt the chocolate so it stays runny?

To get perfectly melted chocolate, you have to melt it properly. Let’s see how long does it take for chocolate to melt:

Type of chocolateIn the microwaveOn the stove
Dark chocolate15 to 30 seconds + 15s intervals5 minutes
Milk chocolate2 x 30 seconds3 minutes
White chocolate3 x 20 seconds intervals2 to 4 minutes
How long will it take for different types of chocolate to melt?

There are a few ways to do it:

Microwave method

The microwave method is probably the easiest and fastest of them all.

Chop your chocolate bar into the same size pieces (or use chocolate melts) and place it in a microwave-safe bowl. Place the bowl into the microwave for 1 minute on 70% heat power.

Take the bowl out and stir it.

Continue to microwave it in a bowl in 30 seconds intervals, stirring it vigorously after every heating interval until you completely melt chocolate.

Tip: Each microwave is different, so keep an eye on melting chocolate, so it doesn’t get an overcooked taste. This especially goes for white chocolate. Melt making 15 seconds intervals if your microwave is on the solid side.

Double boiler method

Chop chocolate bars and put them in the upper part of a double boiler over the boiling water. Stir frequently until you completely melt chocolate.

Melt the chocolate using bain marie method
Melt the chocolate using the bain-marie method (

Use a silicone spatula or a wooden spoon for stirring vigorously.

Melting chocolate in a bain-marie is the safest way to soften but not overcook it. It works even for tender white chocolate.

Tip: If you don’t have a double boiler, you can easily make it yourself – just put a metal or glass bowl over the saucepan and melt any candy you want.

Slow cooker method

You’ll get nicely melted chocolate if you melt it in a slow cooker.

Place chopped pieces or chocolate chips into the slow cooker, set it to high, and let it cook for one hour. Stir it every 15 minutes. After an hour, reduce the heat to low heat and cook it for another hour or until it’s completely melted.

Tip: Slow cooker is an excellent method if you have significant amounts of chocolate to melt.

How to thin melted chocolate?

Once you melt the chocolate, you can use it for dipping fruits, cake pops or topping for desserts. If the texture is not satisfying, the chocolate hardens or clumps; you can quickly thin it using a few simple tricks:

Reheat melted chocolate

Reheating melted chocolate is the first thing that comes to our mind when thinking about thin it.

Bring it back on the stove and warm it up on shallow heat, but be careful – you can do this only once! If you reheat chocolate more than once, it will burn and change its taste, and that’s something you won’t enjoy.

Add some fat to the melted chocolate and slowly reheat it until it’s fully melted.

Add some fat

Chocolate contains high-fat content, so adding more fat to thin chocolate is a natural choice. You can use the fat you like the most: vegetable oil, coconut oil, butter, or even shortening.

Don’t exaggerate – use the small amount. Add fat little bit by little bit, and stir chocolate slowly while reheating it so that the ingredients can combine. The general rule is to use one tablespoon of fat for one cup of chocolate.

Adding fat will give melted chocolate moist so that it won’t harden or thick again.

Add some cocoa butter

Cocoa butter is also fat, but the kind of fat chocolate contains.

If you decide to add it to melting chocolate, make sure the chocolate is hot! Cocoa butter will give you melted chocolate with perfect texture and taste.

Tip: Cocoa butter is not cheap, and it could be an additional cost, but it gives excellent results with melting white or dark chocolate.

Add some milk

You can thin thick chocolate by adding some milk. If you choose to add it, use the whole milk, as it contains the most fat. Make sure ingredients are about the same temperature, and pour a little warm milk. Stir until you get the desired texture of melted chocolate. Never use cold liquid – it will only clump chocolate and make it unusable!

Adding milk can make melted chocolate thinner
Adding milk can thinner melted chocolate (

Tip: You can also add heavy cream to chocolate, but make sure it’s not cold. Cold ingredients will make the chocolate seize.

Add some paramount crystals

Paramount crystals are chips of partially hydrogenated vegetable oils combined with lecithin and citric acid. They help thin candy coatings when they’re too thick and hard to work with. Paramount crystals can thin the chocolate, too, and professional bakers often use them to thin candy melts.

Add teaspoon paramount crystals to every cup of chocolate. You’ll get the perfect consistency of couverture chocolate.

Why does melt chocolate seize?

Melting chocolate can be more complicated than it seems, but make sure you never make these rookie mistakes:

  • Equipment is wet – Never forget to dry tools you’re working with while melting chocolate! Even few drops of water can make chocolate seize. When sugar in chocolate comes in touch with water it becomes more liquid, and cocoa particles clumps.
  • High heat – Solid state of chocolate demands time to melt. You cannot put it on high heat and expect to get desired texture. At high heat chocolate will clump or even worse – burn. Use moderate hear and stir all the way.
  • Using unquality chocolate – If you want nicely melt chocolate buy couverture chocolate.
  • Adding water – Never add water to melting chocolate! Water will make it clumpy and unusable and you wont be able to save it even with our tricks on how to thin melted chocolate.