How do I keep chocolate from burning in the double-boiler?

Question

I've been working with some holiday candy-making, and wanted to add a nice chocolate shell (coating) to my truffles. However, when I melt chocolate in the double-boiler, I can usually only get 4-5 candies coated with chocolate before the chocolate gets too hot and begins to burn (thickens, starts to change texture and smells).

I am melting in a double-boiler, and once the water begins to get hot, I turn it down to the lowest setting. 

What can I do to keep the chocolate workable and melty without getting too hot? What temperature does it begin to burn at?

Thanks for your help!

Anonymous · Accepted Answer

Start with smaller pieces of chocolate no bigger than a Hershey Kiss.

Bring the water to a boil and TURN OFF the heat.

Place a Towel over the water pot and place the bowl on top.  this helps keep the bowl in place and also acts as a slight buffer.  

Just let the chocolate melt on its own, a couple cups should take about 4 min.  Stir well to ensure all is melted.

If it becomes too hard then re-heat the water again until it simmers.

Never melt chocolate over boiling water!!!  Chocolate will melt in your hand so it doesn't need a lot of heat.    

Also, try rolling a couple truffles in Cocoa Powder

Homemade Truffles...your friends are lucky!!

Anonymous · Answer

Use a hair dryer to melt the chocolate.  I've been baking for many years and this is by far one of best tricks I have learned.  If you want to keep it warm put the bowl on top of pot with hot water in it with the heat off.  A heating pad is also good for keeping it melted.  Choc should not go over 115 degrees. Also avoid getting water mixed with it.

Add about 1 tsp of Crisco to each bag of choc chips to help it flow better.  Dark chocolate melts much easier than milk choc.  Milk choc will get a light film on the outside of it when it cools if it is over heated.

Sugar Pie · Answer

make sure that bowl of double boiler does not touch the water.

make sure once the water comes to a boil and you se tthe bowl w/ choc in it on top, that you reduce heat to just a simmer, so that the water is barely bubbling, but still making steam.

Try to use a deeper bowl (w/o letting it touch water) rather than a shallower bowl, so the choc will be a deeper depth.  Makes it easier to dip this way, too, and if you're doing a lot of dipping, be sure to add more choc to melt as you go along.

Anonymous · Answer

Do not let the water boil under the chocolate and remove it from the heat (water) periodically to keep the chocolate from scorching.  Also make sure you do not get any water into the melting chocolate.  It will seize up or "change texture" as you described

♥Jersey♥ · Answer

When making buckeyes I turn it down as low as it will go and have whoever is available at the time come and keep stirring while I prepare other things.

Bubbles B · Answer

What you need to do is keep it on low heat the whole time you are cookin it and then take it off da burner wen its done.

How do I keep chocolate from burning in the double-boiler?

6 Answers