How to melt chocolate
Chocolate has a tendency to burn easily, so never place it in direct contact with the heat source. Use a double boiler on low heat. Breaking the chocolate into small pieces will speed up the melting process. Keep moisture away from the chocolate during melting – even a small drop of water can cause the chocolate to become a clumpy mass.

Double Boiler
Place water in the bottom of a double boiler or saucepan. Heat to 40-45°C. Remove from stove. Place chocolate in the top of the double boiler, or in a glass bowl suspended over a saucepan of hot water. Stir frequently. Too much heat will burn the chocolate!

Microwave
Place small pieces of chocolate in a microwave-safe container. Heat uncovered: 100% power for dark chocolate, 30% for white or milk chocolate. Stir and heat every 10 seconds until completely melted. Stirring will not only prevent scorching but will ensure that the chocolate is thoroughly melted.

Why did my chocolate turn into a gritty paste?
There are three possible explanations:

• too much heat may have burnt the chocolate
• moisture may have been introduced into the chocolate
• cold liquid was added to the warm chocolate

Storing chocolate
Chocolate is sensitive to temperature, odours, light, air, humidity and storage time.

Temperature: Chocolate should be stored at 18-20°C; variations may cause “blooming” (see below).

Odours: Chocolate easily absorbs ambient odours. It should therefore be sealed when stored.

Humidity: The optimum relative humidity for storing chocolate should be 60%.

What is “bloom”?
Bloom can be identified as a greyish-white layer on the surface of chocolate. There are two types, fat bloom and sugar bloom.

Fat Bloom
When exposed to heat or temperature fluctuations, fat in the chocolate may separate and migrate to the surface of the chocolate where it crystallises. Fat bloom can be wiped away. It should not be mistaken for mould growth.

Fat bloom can be caused by inappropriate temperatures for example; abrasion and finger markings contribute to higher temperatures on the surface of the chocolate.

Sugar Bloom
Similar to fat bloom, sugar bloom has a greyish-white appearance and seems to lie on the surface of the chocolate. It cannot be rubbed off, and has a slightly gritty feeling.

Sugar bloom is caused by damp conditions which encourage moisture to build up on the surface of the chocolate. The moisture dissolves sugar within the chocolate; when the moisture dries, the remaining sugar crystallises on the surface of the chocolate.