Microwave Method

This is my least favourite method, especially as I don’t have a microwave in my house. However, many chefs do like to use them for melting chocolate and it works well as long as you don’t use a high setting or heat it for too long. The lack of water, which spoils melting chocolate, is also an advantage. Place small pieces of chocolate, in a microwaveable glass or plastic bowl. Melt the chocolate on short bursts, 30 seconds to 1 minute, and keep checking and stirring the chocolate to make sure it doesn’t burn.