Microwave Method

Place the chocolate in an immaculately clean and dry plastic microwave-proof bowl. Heat the chocolate on high in short bursts of about 10 seconds, stirring with a silicone spatula after each burst of heat. Ensure the spatula is not left in the chocolate during heating. Never overheat the chocolate; 45°C–50°C (113°F–122°F) should be the ideal working temperature for all types of chocolate. This method is preferable for small quantities of chocolate (up to 3 kg/6 lb 12 oz) due to its ease and lack of moisture. Always refer to the manufacturer’s instructions for information on how to use your microwave.