As a culinary expert with a deep understanding of the art of chocolate making, I can tell you that there are several methods to melt chocolate that can yield different results depending on the desired outcome. When it comes to adding something to chocolate to help it melt, the choice of ingredient is crucial as it can affect the final texture, flavor, and even the stability of the chocolate.

1. Fat Content:
Chocolate is primarily composed of cocoa solids, cocoa butter, and sugar. When melting chocolate, it's the cocoa butter that melts and gives the chocolate its characteristic smooth texture. If you're melting chocolate for a recipe that requires a glossy finish or a specific texture, you might want to add an ingredient that won't alter the chocolate's inherent properties too much.

2. Vegetable Oil:
Adding a taste-free vegetable oil, such as canola oil, to chocolate can help it melt more smoothly. However, this is generally not recommended for recipes where the chocolate is a primary flavor component because the oil can dilute the chocolate's flavor and potentially affect the texture. It's more commonly used in recipes where the chocolate serves more as a binder or a base for other flavors.

3. Shortening:
Shortening is a type of fat that is solid at room temperature and is often used in baking. It can be added to chocolate to help it melt more easily and to create a creamier texture. However, similar to vegetable oil, it can also dilute the flavor of the chocolate. Shortening is often used in recipes that call for a stable, creamy texture rather than a rich chocolate flavor.

4. Dairy Products:
Warm milk or cream can be added to melted chocolate to create a ganache, which is a mixture of chocolate and dairy that is used in various desserts. Ganache is known for its velvety texture and can be used as a filling for cakes, a base for truffles, or even as a sauce. The addition of dairy can enhance the creaminess of the chocolate but also requires careful tempering to ensure a smooth consistency.

5. Melted Butter:
Adding warm melted butter to chocolate can create a richer, more luxurious texture. Butter contains milk solids that can add a subtle flavor to the chocolate. It's often used in recipes that call for a more indulgent chocolate experience. Like dairy, melted butter also requires careful handling to ensure that it incorporates well with the chocolate and doesn't cause the mixture to seize.

6. Tempering:
When melting chocolate, it's important to consider the process of tempering. Tempering is the controlled heating and cooling of chocolate to bring out its shine and create a crisp snap when it sets. If you're adding ingredients to the chocolate, it's crucial to maintain the tempering process to ensure the chocolate sets properly.

7. Conclusion:
In conclusion, the decision on what to add to chocolate when melting it should be based on the specific requirements of your recipe and the desired final product. Each ingredient has its own impact on the flavor, texture, and appearance of the chocolate. It's always best to use high-quality chocolate and follow the manufacturer's guidelines for melting and tempering to achieve the best results.

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Add a taste-free vegetable oil (canola, not olive), shortening, warm milk or cream, or warm melted butter by the teaspoon to the melted chocolate in a saucepan.read more >>