Our preferred method for melting chocolate is to use the microwave, whether it’s to simply liquefy it (for a frosting or a cake) or to temper it (so it hardens into a shiny, snappy glaze).
The microwave is far less fussy than the old-fashioned method of warming chopped chocolate in a bowl set over a saucepan of simmering water, and it’s also a lot quicker: 3.5 minutes versus 6.5 minutes to melt 4 ounces of chocolate, and about 5 minutes versus 10 minutes to temper the same amount of chocolate. The microwave method is more efficient because heat surrounds the chocolate completely, while in the stovetop method the heat is concentrated at the bottom of the bowl.
We recently found another application where the microwave bested the traditional method: reheating ganache. This simple emulsion, made by heating chocolate and cream together, makes a decadent glaze when warm and a beautifully spreadable frosting when slightly cooled. But if it gets too cool (or if you chill it), you’ll need to reheat it. When we compared microwaving 1 1/4 cups of ganache to warming it gently in a double boiler, it took just 55 seconds versus 8 minutes. That’s one more chocolate-warming technique we’ll now always assign to the microwave.
To reheat the ganache, set the microwave on low to medium setting and heat for 30 seconds. Bring it out, try and stir. If it’s still rock solid keep doing this until it starts to loosen. As it begins to loosen, reduce the number of seconds of warming.
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Our preferred method for melting chocolate is to use the microwave, whether it’s to simply liquefy it (for a frosting or a cake) or to temper it (so it hardens into a shiny, snappy glaze).
The microwave is far less fussy than the old-fashioned method of warming chopped chocolate in a bowl set over a saucepan of simmering water, and it’s also a lot quicker: 3.5 minutes versus 6.5 minutes to melt 4 ounces of chocolate, and about 5 minutes versus 10 minutes to temper the same amount of chocolate. The microwave method is more efficient because heat surrounds the chocolate completely, while in the stovetop method the heat is concentrated at the bottom of the bowl.
We recently found another application where the microwave bested the traditional method: reheating ganache. This simple emulsion, made by heating chocolate and cream together, makes a decadent glaze when warm and a beautifully spreadable frosting when slightly cooled. But if it gets too cool (or if you chill it), you’ll need to reheat it. When we compared microwaving 1 1/4 cups of ganache to warming it gently in a double boiler, it took just 55 seconds versus 8 minutes. That’s one more chocolate-warming technique we’ll now always assign to the microwave.
Stovetop: 6.5 minutes
Microwave: 3.5 minutes
Stovetop: 10 minutes
Microwave: 5 minutes
Stovetop: 8 minutes
Microwave: <1 minute
Reheating Ganache To Use It Again On Your Cakes
FAQ
How do you revive chocolate ganache?
Can you save leftover ganache?
Can you remelt white chocolate ganache?
How do you make chocolate ganache in a microwave?
Put chocolate in a glass bowl. If I am intending to make a pourable ganache I use a 2°C pyrex measuring cup, then I can pour straight from it. Pour cream over top. Microwave at 30 second intervals, stirring after each interval until chocolate starts to melt. Then stir, stir, stir until all the lumps are gone and it’s smooth and shiny.
Can You reheat chocolate ganache?
Fortunately, it’s reasonably simple to reheat and reuse if you’ve made too much. I tested three different ways of reheating chocolate ganache to see which one restored it to a smooth, silky state without it splitting. The best way to reheat chocolate ganache is by softening it in a warm water bath.
How do you soften chocolate ganache?
In the microwave: Quickest method but can split the ganache if you’re not careful. In a double boiler: Good results and lower risk than the microwave. White chocolate ganache softens most easily, followed by milk chocolate and then dark chocolate. If you have some time, you can also just leave your ganache at room temperature until it softens.
How do you warm up white chocolate ganache?
Opt for 5-second warming intervals with white chocolate ganache as it warms and loosens up the fastest. It’s crucial that you stir the ganache at each interval because it may look hard but will loosen as you stir it. Failing to mix it may result in scorched or split overheated ganache.