- Place about 1 pound of Merckens melting wafers in a plastic microwave safe bowl.
- Melt on Medium heat for 30 seconds (may be 50% or defrost depending on unit.)
- STIR –it doesn’t look like anything is happening… it’s a physics thing.
- Continue heating at thirty second intervals, stirring in between, until the chocolate is melted.
- Usually in 2 minutes or less your chocolate is melted and the consistency of “Bosco” syrup.
- Place water in the bottom of a double boiler and bring to a boil.
- Put second pot on top and TAKE OFF HEAT SOURCE.
- Place about 1 pound of Merckens melting wafers in top pot and stir until smooth.
- Beware of steam and/or water getting in the chocolate. This will cause it to sieze.
- Never boil the water under the chocolate, as you are more likely to burn it.
1 pound of wafers = approximately 3 cups.
Do not get water in the chocolate. Water will ruin an otherwise great batch of chocolate.
All microwave ovens vary. It is better to err on the side of caution when using a new unit. Melt slowly on medium temp. You can always make adjustments later.
Do not overheat. Chocolate will get very thick if overheated. Try to remove from heat source and add some wafers to reduce temperature. Chocolate will burn if heated too long or at too high a temperature. Burnt chocolate smells similar to burnt toasted marshmallows.
You may notice the colored chocolate melts a little thicker than milk, dark or white wafers. This is due to the added pigments. You may add paramount crystals or a drop or two of vegetable oil to “loosen” up your chocolate. The darker the color the thicker it melts.
DO NO MELT in glass, Corning, Pyrex, ceramic etc… These items retain heat and you are more likely to over heat your chocolate.
Relax and have fun!!!