Jacques Torres’ Easy Tips For Perfectly Melted Chocolate

In a recent Simply Recipes feature, The Secret to Silky Smooth Melted Chocolate, According to a Master Chocolatier, Jacques shares that starting with high-quality chocolate, like his own 60% dark chocolate discs and bars, sets the stage for success. He skips the double boiler in favor of the microwave, melting in short bursts while stirring often to keep the temperature even. That coaxing keeps the cocoa butter happy, delivering a glossy mixture that sets with a beautiful sheen on your cake, tart, or dipped strawberries. 

Once you taste the results, the idea of rushing the process feels unnecessary. A bowl of properly melted chocolate should move like liquid velvet, ready to swirl into mousses, fold into batters, or drizzle over whatever sweet thing you are dreaming up next. If you want to try Jacques’ approach at home, his 60% dark chocolate discs melt easily and predictably, giving you a simple shortcut to delicious, professional-looking chocolate.