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Chocolate has a melting point between 86- 90 degrees Fahrenheit. Excessive heat is not needed to melt it. Because of chocolate's low melting point, a slow heating process like using a crock pot is optimal; plus the crock pot allows busy cooks to work on other projects while chocolate safely heats. High temperatures, above 90 degrees, can cause scorching creating lumpy, grainy chocolate with a burnt taste. To properly melt chocolate in a crock pot, use the lowest heat setting, and plan on five to six hours of cooking time.

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Clean and wipe the inside of the crock pot, making sure there is no moisture remaining in the pot.

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Plug in the crock pot and turn it on. Set it to low or warm heat, depending on the parameters of your appliance.

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Pour the solid chocolate into the crock pot, and cover with the lid. Allow the crock pot to heat undisturbed; three hours on the low setting, or four hours on warm setting.

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After the correct time has elapsed turn off the heat, but keep the crock pot plugged in. Leave the lid on, and allow chocolate to sit for two additional hours.

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After the two hours have passed. Remove the lid and stir the chocolate gently, but thoroughly. Your chocolate is now ready for use.

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About the Author

Laure Justice

Laure Justice is a professional copywriter, since 2008. Justice has a broad-based business education, holding an AA in business administration and a Bachelor of Arts in management, plus certifications in accounting and international trade. She has written for GMC, Bounty Paper Towels, Purina's Petcentric, Colgate, Type F, Kudzu, eHow and many others.