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Crumble or chop your chocolate into small pieces if you do not already have it in chips or small pieces. This will make it easier for the chocolate to form.
Measure the appropriate amount of milk. You will need 1 tbsp per 2 ounces of chocolate. If you are using dark chocolate, you may need to add a splash more, so it's a good idea to keep it handy during the melting process.
Warm your milk first. Bring it to a light simmer in a saucepan on medium heat or use the microwave. For most recipes and uses, it's enough to simply warm the milk. For specialty recipes like ganache, however, you may need to boil it, so defer to any recipe you are following.
Using a double boiler, fill the bottom with water and bring it to a boil. Reduce heat to low and place the top pot or bowl over the boiling, steaming water.
Warm your milk or add your warmed milk first. Then add the chocolate pieces to the warm milk and stir, using a rubber or heat-resistant spatula.
Once your chocolate is melted, remove it from the heat immediately. Melted chocolate can easily overheat and it may ruin your efforts.