Melting Chocolate

There are two ways to melt chocolate—in a double boiler or in a microwave oven—and both are equally proficient.

In either procedure, chocolate is very susceptible to heat and moisture. Avoid overheating chocolate. Whenever chocolate is exposed to temperatures above 125°F, it may scorch, lose flavor, and “seize” (tighten and become grainy).

Unless called for in a recipe, never let any liquid get into melting chocolate or it will “bind” and thicken. It only takes a drop or two of liquid to bind chocolate, but if the recipe includes about 1 tablespoon of liquid or more for every ounce of chocolate, you’ve passed the binding threshold, and the chocolate will melt smoothly.