- Break or cut chocolate into small (1/2 inch) pieces for even melting. Stir gently and frequently while melting.
- When melting chocolate, do not apply too much heat. Chocolate burns easily. It's best to melt chocolate slowly.
- Be certain that your work surface, pans, and tools are absolutely dry before melting chocolate.
Here are three methods for melting chocolate. Please melt chocolate carefully. Overheating or adding moisture may cause chocolate to thicken.
Double Boiler Method
Break chocolate into small pieces, and place in top pan of double boiler over hot, but not boiling, water. You may also use a glass or metal mixing bowl on top of a saucepan half-full of water.
Allow chocolate to melt, stirring occasionally.
Direct Heat Method
This method may be used if chocolate is to be added to a batter. Do not use for dipping or molding.
Use very low, even heat. Stir constantly to avoid scorching. Remove from heat when small lumps remain, and stir to complete melting.
Using microwave-safe container, place chocolate in microwave oven at medium power (50 percent) for 1 to 11/2 minutes. Remove and stir.
If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. When small lumps remain, remove and continue to stir to complete melting.