Melting Chocolate

Chocolate should be melted very gradually as it will scorch if overheated; milk and white chocolate can develop lumps. Some cooks melt chocolate in a very low oven, or in a microwave oven, but the most common method is to use a water bath or double boiler. Be sure the container in which the chocolate is placed is uncovered and completely dry, unless the recipe specifies that a liquid should be added. To melt the chocolate, set it in a heatproof bowl inside a saucepan of hot, but not simmering, water, or in a container resting over the mouth of the pan. In a double boiler, the water may be allowed to surround the bowl. Heat the saucepan or double boiler gently to maintain the temperature, or replace the hot water occasionally as it cools. Once the chocolate starts to melt, stir it frequently. For making a sauce, the chocolate may be melted directly over a low heat with plenty of liquid, but must be stirred frequently.