How To Temper Chocolate In The Microwave Without Burning It

Tempering chocolate in the microwave is easy

Tempering chocolate doesn't have to be complicated. You can do it on the stove or in the microwave—some even prefer a technique called bain-marie. Notably, renowned chocolatier Jacques Torres recommends the microwave method as the simplest option. To begin, use chocolate chips or small chunks; if you have a large chocolate bar, chop it into smaller pieces. Place the chocolate in the microwave, heating it in 30-second intervals. Be careful as it melts, as chocolate can easily overheat and seize.

As the chocolate starts to soften, stir it to help break up any lumps and promote even melting, utilizing the heat from the center. A glass bowl is ideal due to its higher heat capacity, but any heat-safe bowl will suffice. Be patient, as different types of chocolate melt at varying rates; always heat in small increments to avoid mishaps. If you accidentally over-temper the chocolate and it becomes clumpy, simply stir in a splash of oil, vegetable oil, or melted butter to restore its smooth texture. It's that simple! Once tempered, the chocolate is perfect for creating delightful chocolate-covered strawberries or for other baking projects.