Why It’s Important to Completely Melt Your Chocolate
It may come as a surprise, but not all chocolates melt the same way, and even when one type of chocolate melts, that doesn’t necessarily mean that’s the type of melted chocolate you’re looking for. Chocolate chips, for example, are loaded with stabilizers and preservatives that, while great for leaving puddles of chocolates in a bake, aren’t designed to be melted separately (via Sally’s Baking Addiction). Baking chocolate, however, is a specific variety of chocolate that is specifically made for baking and therefore melts better.
Once you are ready to start melting your chocolate, BBC good food stresses the importance of chopping the chocolate first. Not only will the chocolate melt faster, but it will also melt more evenly. As a general rule, the more fat and cocoa butter the chocolate contains, the faster it will melt. This means that dark chocolate will melt faster, while high-sugar milk and white chocolates are likely to burn faster. Be careful, however, as some varieties of dark chocolate may not be as dark as you think.
It’s also best to take a “low and slow” method when melting chocolate, meaning you melt it over low heat with a slow melting time (via Taste of home). It’s easier to work with chocolate that hasn’t completely melted yet than trying to revive a batch that’s already burned.