How Butter Or Oil Can Make Melting Chocolate Easier

Melting chocolate can be a great way to make a dessert dip, add a chocolate drizzle to cake or cookies, or make chocolate bark. But it is important to find that fine line balance between melted and overheated, as burnt chocolate can seize into a paste.

Kitchn says that chocolate is actually very dry — refining cocoa beans requires removing moisture, so adding any water to melted chocolate can seriously throw off the delicate balance by sticking to the dry components. If any water accidentally gets in your mix, they recommend turning it into a ganache or sauce — but if that wasn't the intention, it can be frustrating to have to change your game plan.

Whether you microwave your chocolate or use the double boiler method, you will want to keep an eye on it to make sure it does not stay heated for too long. If your chocolate gets too hot, it can burn and become difficult to work with (via Kitchn).

At first glance, it might seem like the best thing to do is throw out the ruined chocolate and start over completely, but adding a little oil or butter might be able to save your chocolate.

Adding butter or oil increases the fat content of the melted chocolate, making it smoother and easier to work with. Perfectly melted chocolate will be smooth, silky, and have a shiny finish, says KitchenSeer. If your chocolate is too thick or clumpy, you may be able to save it with some room temperature butter. The cooler temperature of the butter will allow your burnt chocolate to cool slightly and become workable again.

If that doesn't work, try adding small amounts of vegetable oil or shortening and mixing until smooth. Delish does mention that your chocolate won't turn out exactly the same as it would have without the oil or butter, but in a pinch, this hack can salvage your chocolate!