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Apr 13, 2008 08:38 AM

Melting regular Hershey's chocolate bars

Last night, I made a fudge topping for ice cream by melting regular Hershey's milk chocolate bars with a bit of butter. The taste was excellent for my crowd, but the consistency was very clumpy and grainy. Has anyone done this successfully? I can never get the right milk chocolate taste with Hershey's cocoa.

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  1. how did you melt them? stovetop? double-boiler or water bath? micro?

    3 Replies
      1. re: bmorecupcake

        Instead of adding butter, try adding in some milk to the chocolate at the beginning of the melting process. Keep it on very low heat, whisking nonstop with a flat-bottomed whisk (or wooden spoon). Keep adding milk bit by bit til you achieve the thickness you want. This is how I make fondue chocolate, I'm sure it would be equally delicious over ice cream. (That said, I use pure semi-sweet or bittersweet chocolate, not milk chocolate - maybe there's something about the milk solids already in the bar that prevent a smooth texture when melting.)

        p.s. Doing some quick research shows that a grainy texture can result from melting at too high a temperature, apparently chocolate should never get above 115F. Another culprit could be accidentally getting even a drop of water into the chocolate. "Water will turn the chocolate into a grainy, lumpy mess. If this happens, you can add a little vegetable oil in order to make it smooth again, but this will affect the flavor." More info here:

        Good luck!

        1. re: kpzoo

          good advice - you can also use cream instead of milk for a beautiful ganache consistency.