Melting chocolate in the Thermomix® takes 5 minutes: chop for 5 seconds at speed 7, then melt for 3 minutes at 50°C on speed 1. No double boiler, no burning, no lumps. Works with milk, dark, white chocolate and couverture.
The precise temperature control makes the Thermomix® the best tool for melting chocolate. With a double boiler the temperature fluctuates; in the microwave the chocolate burns in seconds. In the Thermomix® we set 50°C and the chocolate melts evenly and smoothly. We use this method for ganache, chocolate sauce and cake glazes.
Melting Chocolate in the Thermomix®
Ingredients 0 / 1 ✓
- 100 g chocolate e.g. milk chocolate, dark chocolate, white chocolate or couverture
Instructions 0 / 3
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1
Add chocolate to the Thermomix®.
Break chocolate into pieces and place in the mixing bowl.
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2
Chop the chocolate.
Chop chocolate 5 sec / speed 7 and push down with the spatula.
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3
Melt the chocolate.
Melt the chopped chocolate 3 min / 50°C / speed 1.
Tip: You can add all sorts of things to your melted chocolate. Try chopped nuts or dried fruit.
Video
Nutrition per serving
5 seconds at speed 7, then 3 minutes at 50°C: how chocolate melts
Break 100 g of chocolate into pieces and place in the mixing bowl. Chop for 5 seconds at speed 7, then push down with the spatula. Then melt for 3 minutes at 50°C on speed 1.
50°C is the point at which chocolate melts in a controlled way without losing its structure. At 60°C or above the cocoa butter gets too hot and the chocolate turns dull and grainy. For white chocolate, set just 45°C because it is more delicate and burns more quickly.
Milk, dark, white, couverture: the differences when melting
Not every chocolate behaves the same way when melting. Here are the differences that matter in practice:
- Milk chocolate: Creamy, sweet, melts cleanly. Great for glazes on marble cake or pancakes.
- Dark chocolate: Intense cocoa flavour, less sweet. Needs exactly 50°C and overheats faster than any other variety.
- White chocolate: Contains only cocoa butter, no cocoa solids. Use just 45°C on speed 1, otherwise it goes lumpy.
- Couverture: Higher fat content than bar chocolate. Gives the best shine, making it the first choice for pralines and cake coatings.
Lumpy, grainy, seized: a single drop of water is the culprit
If the chocolate turns grainy or seized after melting, water is almost always to blame. A single drop is enough to make the chocolate seize up. The mixing bowl must be completely dry, including the lid and the measuring cup. We always give the mixing bowl a quick wipe with a kitchen towel beforehand.
If it does happen: add 1 tbsp of neutral oil or cocoa butter to the seized mass and run again for 2 minutes at 50°C on speed 1. The mixture usually becomes smooth enough for glazes.
Honey, chilli, nut, liqueur: 4 variations
Honey chocolate: Add 1 tbsp of honey to the chocolate before melting. It adds a floral note that works especially well for fondue.
Chilli chocolate: Stir a knife-tip of chilli powder into the melted dark chocolate. Start with a small amount and taste as you go.
Liqueur chocolate: Stir in a splash of rum, Grand Marnier or Baileys after melting (10 sec / speed 2). Great for adult desserts.
Nut chocolate: Fold in chopped hazelnuts or almonds after melting (5 sec / speed 1). Do not add them beforehand, otherwise the Thermomix® will chop the nuts too finely.
Ganache, glaze, fondue: what we do with melted chocolate
Melted chocolate is the base for many recipes. Our most common uses: glaze for marble cake, chocolate sauce for ice cream, ganache for cakes, or as a fondue base. If you want to grate the chocolate first, you will find all the details in our guide to chopping chocolate in the Thermomix®. More ideas can be found in our baking with the Thermomix® guide.
If you would like to turn the melted chocolate into pralines, pour it straight into a silicone praline mould. The finished pralines will come out later without breaking.
Does this work with chocolate chips too?
Yes, even better. Chocolate chips do not need to be chopped, so you can skip the first step (5 sec / speed 7). Simply melt directly for 3 minutes at 50°C on speed 1. Chips are uniform in size and therefore melt more evenly than bar chocolate.
Can I double the quantity?
Up to 400 g the recipe works with the same settings. From 300 g upwards, increase the melting time to 4 minutes so that everything becomes evenly liquid. Give the mixing bowl a quick wipe with the spatula halfway through to push any pieces down from the sides.
More on this topic: Operating tips and basics for every mixing bowl are in the hub Using the Thermomix®. Or have a look at the complete guide overview.
