It’s easy enough to buy premade chocolates, chocolate syrup, or even chocolate icing from the store, but sometimes you want to be creative and melt your own chocolate for special recipes.
Most people will use baking chocolate in their cooking, which can be rather bitter on its own. The popular commercial solution is to add milk and sugar, so why not do that yourself.
Can you melt chocolate with milk? Yes, you can melt chocolate with milk. Although it is not the best way to melt chocolate, you can still make it work by
In this article, we’ll walk you step by step through the process of how to melt chocolate with milk, both on the stovetop and in the microwave.
There are some important chocolate melting tips sprinkled throughout the article as well, so it’s a good idea to read the entire post.
How to Melt Chocolate
There are many ways you can melt chocolate and the results will differ depending on the technique you use. If you’re hoping for specific results, there are specific tips that can help you out:
- Speed: Melt chocolate faster by starting with small chunks, pieces, or chips.
- Smoothness: Use additional liquid like milk, water, or even liqueur.
- Tempering: Patience and know-how are really all that is required to properly temper chocolate.
Best Way to Melt Chocolate
In all honesty, there is no “best” way to melt chocolate. Some bakers swear that a double boiler is the only way to get the perfect melted chocolate, whereas others believe that the microwave is not only faster but also melts better.
The best way is the one that works for you and your recipe. Melting chocolate depends more on the quality of the ingredients than on the process.
We’ve dedicated an entire related article to help you choose the best chocolate for melting if you need a little extra guidance on that front.
The one exception to that statement is that chocolate will always melt better if it is in small chunks or pieces before you start melting it.
It is also easier to melt chocolate without liquids, though if you want to use milk to melt your chocolate, it is certainly possible with the right strategy.
How to Melt Chocolate with Milk
Melting chocolate with milk can often speed up the process of melting and make your chocolate richer and creamier, as well as lighter in flavor. It can come with a variety of difficulties, however, so it requires some skill to do right.
The first secret to melting chocolate with milk, or any other liquid, is to be sure you’re using enough chocolate!
If you only use a small amount of liquid, your chocolate will ‘seize‘. Seized chocolate solidifies almost instantly into a crumbly, brittle, dull, and frustrating mess. What a waste!
You also have to be sure you combine your milk and chocolate in the correct order at the correct temperature for properly melted chocolate.
Melting Chocolate with Milk, Step By Step
If you want your melted chocolate to stay liquid and runny long enough to use as a dip or coating, follow our easy 3 step process for great results every time:
Step 1: Prepare Chocolate for Melting
To melt chocolate with milk, you need to start with small pieces or chunks of chocolate that will melt easily and consistently.
You can either use chocolate chips or wafers designed for quick melting or you can use baking chocolate chopped up into small pieces.
Step 2: Measure and Warm Milk for Chocolate Melting
Once your chocolate is ready for melting, measure out the appropriate amount of milk for the amount of chocolate you’re melting. Remember, if you don’t use enough milk, your chocolate will react to the liquid and end up lumpy and thick.
- Most chocolate: Use 1 tablespoon of milk (or liquid) per 2 ounces of chocolate
- Dark chocolate: May require extra liquid, so have some prepared for an emergency.
You should also warm your milk before you add it to your chocolate for melting. Adding cold liquid to warm or warming chocolate can cause it to seize. You need to be careful to avoid temperature fluctuations when you’re melting chocolate.
For most melted chocolate, you simply want your milk to be warm, which can be accomplished by bringing it to a light simmer either in a saucepan on medium heat or in the microwave.
Some specialty recipes, like ganache, will instruct you to pour boiling liquid (usually water) over chocolate, so in those cases, you should follow the recipe exactly.
Step 3: Melt Chocolate With Milk in a Double Boiler
The most effective way to melt chocolate with milk is by using a double boiler.
If you don’t have one you can make-shift a double boiler by placing a glass or heat-resistant bowl inside a saucepan or pot so that it doesn’t touch the water, but rests on the sides of the pot.
- Fill the bottom pot with water and bring it to a boil. Reduce heat to low and place the top pot or bowl over the boiling, steaming water.
- Warm your milk or add your warmed milk first.
- Add your chocolate pieces to the warm milk and stir to combine using a rubber spatula.
Once your chocolate is melted, remove it from heat immediately. Melted chocolate can overheat easily, and that will ruin it more quickly than reheating if/when it starts to solidify.
How to Melt Chocolate in Microwave With Milk
Melting chocolate in your microwave can be quicker than using a double boiler but, in some ways, it also takes more patience.
However, you can’t just stick the chocolate in the microwave and blast it on high and expect it to melt smoothly and perfectly, especially if there is milk involved.
For best results, follow these steps for melting chocolate with milk in the microwave:
- Start by warming your milk in a microwave-safe bowl large enough to accommodate the milk and chocolate easily.
- When your milk is softly simmering, add your chocolate chips, wafers, or pieces and stir well.
- Place back in the microwave for 30 seconds and then stir well, making sure to scrape the sides of the bowl with your silicone spatula.
- Repeat the process of heating in 30-second intervals and stirring in between until your chocolate is almost completely melted, but not quite.
- Stop heating, but continue stirring until all the chocolate is smooth and melted, using the current warmth to finish the melting process rather than risk overheating it.
Tips for Microwaving Chocolate
Microwaving chocolate is a quick and easy way to get the liquid results you dream of. It’s not difficult, but there are some tips and techniques that can help you get the best results possible every time.
Here are our best recommendations for melting chocolate in the microwave:
- Microwaving chocolate takes an average of 1 minute per ounce of chocolate.
- Never heat for more than 30 seconds at a time.
- Always stir your chocolate and scrape the sides and bottom of the bowl well, where it receives the most heat, to avoid the outer edges drying out and leaving crispy pieces in your chocolate.
- Always stop heating when your chocolate is about 90–95% melted, stirring to finish the process.
- Unless you’re purposefully and strategically melting your chocolate into milk or another liquid, make sure there is NO water in your bowl before adding the chocolate – even small amounts of liquid can ruin the melting process.
How to Make Melted Chocolate Thinner?
The best way to make chocolate thinner when it’s melted is to add a fat to the mix.
Cocoa butter is an amazing option because it is an actual ingredient in chocolate and it’s almost all fat, so it creates thinner melted chocolate without diluting the flavor at all.
You can also use nearly any type of oil, such as butter, coconut oil, or another neutral-flavored oil. Keep in mind if you use olive oil or peanut oil, for example, it will change the flavor of your chocolate.
Why Add Oil to Melting Chocolate?
Oil, or any other type of fat, helps to smooth out melted chocolate, also making it thinner and more appropriate for dipping or coating.
Increasing the fat content of chocolate helps to keep it liquid longer and it also melts more consistently and evenly, creating a smoother texture. Adding oil, or any other type of liquid, will thin out your chocolate.
This is one of the reasons many people do it, but it can also negatively affect your recipe if you need a thick sauce, for example, so add only as much as you absolutely need.
You may also want to practice a few times to get the exact ratio for your needs.
What Does Tempering Chocolate Mean?
Melted chocolate tends to become dull and brittle, losing the luster and shine of premium chocolate candies. Tempering is a process of carefully melting chocolate, cooling it, and then reheating it again, stirring consistently.
This helps recombine the fat smoothly into the liquid and brings the glossy shine back to the chocolate along with a crisp, snappy texture.
- Chocolate - chips or bar (chopped), 8 oz or as needed
- Milk - 4oz, or 1 tbsp per 2 oz of chocolate
- Crumble or chop your chocolate into small pieces if you do not already have it in chips or small pieces. This will make it easier for the chocolate to form.
- Measure the appropriate amount of milk. You will need 1 tbsp per 2 ounces of chocolate. If you are using dark chocolate, you may need to add a splash more, so it's a good idea to keep it handy during the melting process.
- Warm your milk first. Bring it to a light simmer in a saucepan on medium heat or use the microwave. For most recipes and uses, it's enough to simply warm the milk. For specialty recipes like ganache, however, you may need to boil it, so defer to any recipe you are following.
- Using a double boiler, fill the bottom with water and bring it to a boil. Reduce heat to low and place the top pot or bowl over the boiling, steaming water.
- Warm your milk or add your warmed milk first. Then add the chocolate pieces to the warm milk and stir, using a rubber or heat-resistant spatula.
- Once your chocolate is melted, remove it from the heat immediately. Melted chocolate can easily overheat and it may ruin your efforts.
- You can create a make-shift double boiler by using a heat-resistant or glass bowl inside a saucepan or pot.
- You can melt your chocolate in the microwave by heating the chocolate and milk for 30-second intervals and stirring in between.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 307Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 17mgSodium: 163mgCarbohydrates: 33gFiber: 2gSugar: 16gProtein: 8g
Hint: You can use this handy trick to melting chocolate with milk to make our no-bake chocolate cake!
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