Yes, you can melt chocolate in a steel container, especially stainless steel.
Here's a breakdown of how to do it safely and effectively:
Why Steel Works:
- Heat Resistance: Steel, particularly stainless steel, is highly heat-resistant and won't melt or degrade at temperatures used for melting chocolate.
- Even Heat Distribution: While not as efficient as copper, steel distributes heat reasonably well, helping to prevent hot spots that can burn the chocolate.
- Food Safety: Stainless steel is non-reactive, meaning it won't impart any unwanted flavors or chemicals to your chocolate.
How to Melt Chocolate in Steel:
The best method for melting chocolate in a steel container is using a double boiler setup. If you don't have a dedicated double boiler, you can easily create one:
- Choose your bowls: Find a stainless steel bowl that fits snugly over a saucepan without touching the bottom.
- Prepare the water bath: Fill the saucepan with about 1-2 inches of water. You want the water level to be below the bottom of the steel bowl to prevent water from getting into the chocolate.
- Heat the water: Bring the water to a gentle simmer over medium-low heat.
- Add the chocolate: Place the chopped chocolate in the steel bowl.
- Melt the chocolate: As the water simmers, the steam will gently heat the steel bowl and melt the chocolate. Stir the chocolate occasionally with a rubber spatula to ensure even melting.
- Remove from heat: Once the chocolate is almost completely melted, remove the bowl from the heat and continue stirring until it's smooth. The residual heat will melt any remaining pieces.
Tips for Success:
- Chop the chocolate finely: This will help it melt more evenly and quickly.
- Avoid water contamination: Even a small amount of water can cause the chocolate to seize and become grainy. Ensure the bowl is completely dry before adding the chocolate, and be careful not to let any steam or water droplets get into the chocolate.
- Use low heat: Melting chocolate over high heat can cause it to burn. Gentle, indirect heat is the key.
- Stir frequently: Stirring helps distribute the heat evenly and prevents the chocolate from sticking to the bottom of the bowl.
Alternative Method:
You can melt chocolate directly in a steel saucepan over very low heat, but this is riskier. You need to watch it extremely carefully and stir constantly to prevent burning. A double boiler is generally recommended for better control.
