Sat, 02 May 2026 23:05:55 +0000

You’re Still Melting Chocolate Wrong—Here’s What You’re Missing If melting chocolate feels tricky, you’re not alone. Many home cooks and bakers end up ruining their delicious creations by melting chocolate the wrong way. Whether you’re making decadent truffles, smooth ganache, or enrobed desserts, improper techniques can lead to bloomed texture, grainy results, or even ruined batches. But don’t worry—believe it or not, fixing your chocolate melting does not require fancy tools or expert skill. Here’s what you’re missing—and how to get perfect results every time. ### Why Improper Chocolate Melting Ruins Chocolate Most people assume melting chocolate is simple: just throw the pieces in hot water or microwave it and stir. But that’s far from true. Improper melting leads to fat separation, sugar crystallization, or scorched bits—all of which ruin the silky texture you crave.