Double Boiler Method: Heat the finely chopped chocolate in the top part of an uncovered double boiler (or use a heat-proof bowl) over very hot, not simmering, water. The insert should be above, not in, the water and the burner on very low. Melt chocolate uncovered; collected condensation on the lid could drip down into the chocolate. Stir occasionally until the chocolate is melted.
Microwave Method: Place the finely chopped chocolate in a microwave-safe bowl and microwave at 50-percent power for 2 to 4 minutes, interrupting the procedure every 30 seconds to stir. The chocolate may not always appear melted and must be stirred occasionally to gauge its progress.
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