Melting Chocolate

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Melting chocolate is a simple technique, but it must be done with care so the chocolate

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doesn't burn or seize.

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The easiest method is to use a microwave.

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Place the chopped chocolate or chips in a glass bowl and heat them on high power for

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30 seconds to 1 minute, depending on how much chocolate you're melting.

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Remove the bowl and stir the chocolate with a rubber scraper.

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It's important to stir frequently since the chocolate holds its shape and doesn't appear

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to be melting at all.

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Continue melting at 30 second intervals, stirring after each, until the chocolate is nearly

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smooth.

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Any small, unmelted pieces will dissolve from the residual heat.

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If you don't have a microwave, melt chocolate in a double boiler.

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Place a glass bowl, not metal, it gets too hot.

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Over a saucepan of barely simmering water, stir the mixture frequently, but be careful

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that the steam from the water doesn't get mixed into the chocolate.

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That could cause it to seize, or stiffen, and will ruin the chocolate.

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Remove the bowl from over the water when the pieces are nearly melted and keep stirring

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it off heat until smooth.