How do I melt NESTLÉ® TOLL HOUSE® Morsels to dip fruit?

Chocolate is delicate and needs to be treated carefully! The key to perfectly melting chocolate is to go slow and steady and avoid water contact! Do not exceed 90 degrees F when melting your morsels and avoid using wooden spoons. Always ensure your bowls, spoons, spatulas, etc. are completely dry. Chocolate is not compatible with all oils. As an expert rule of thumb, only chocolate and cocoa butter blend well. Peanut butter, butter, canola oil, ghee, etc, do not fully mix well with chocolate. Keep your chocolate safe from these oils and do not add them to your chocolate when melted. 

MICROWAVE: 1 Cup morsels in uncovered, microwave-safe bowl on HIGH power for 45 seconds; STIR. Microwaves vary. If needed, heat at additional 10-15 second intervals, stirring vigorously after each interval until melted.  We do not recommend melting more than 2 cups of morsels at a time. Once melted, use immediately.

DOUBLE BOILER: Place 1-2 Cups morsels in top of double boiler over hot (not boiling) water. Do not cover. Prevent water from coming in contact with morsels. When morsels begin to turn shiny, stir constantly until melted. Once melted,  immediately remove top pan with melted morsels from bottom pan. 

Add no more than 1 Tbsp. vegetable shortening per 1 cup (6oz.) of Semi-Sweet Chocolate, Milk Chocolate, Dark Chocolate, or Premier White Morsels. MICROWAVE: 1 Cup morsels + 1TBS  in uncovered, microwave-safe bowl on HIGH power for 45 seconds; STIR. Microwaves vary. If needed, heat at additional 10-15 second intervals, stirring vigorously after each interval until melted.  We do not recommend melting more than 2 cups of morsels at a time. Once melted, use immediately. 

Chocolate is delicate and needs to be treated carefully! The key to perfectly melting chocolate is to go slow and steady and avoid water contact! Do not exceed 90 degrees F when melting your morsels and avoid using wooden spoons. Always ensure your bowls, spoons, spatulas, etc. are completely dry.

Melt your morsels down to 80-90% melted then stir vigorously to melt the rest of the way. If melted improperly or too fast, chocolate can get hard, clumpy, and “concrete” like. This is called “Seizing”.

This often happens if water comes into contact with the chocolate. Water pulls sugar immediately out of chocolate suspension and causes the chocolate to adhere to itself. Which causes the concrete like texture, leaving the chocolate hard, brittle, and unusable.

Chocolate is not compatible with all oils. As an expert rule of thumb, only chocolate and cocoa butter blend well. Peanut butter, butter, canola oil, ghee, etc, do not fully mix well with chocolate. Keep your chocolate safe from these oils and do not add them to your chocolate when melted.

We recommend using gel coloring when coloring your Premier White. And for a better experience, we suggest using a TBS of shortening or coconut oil when melting. Add the gel color after melting your shortening & morsels.