Melting Bitter, Semisweet (also Called Bittersweet) or Dark Chocolate

Melting chocolate to a creamy, smooth liquid slowly and gradually over the 120-degree water bath is the key to success. To make this process as quick as possible, chop the chocolate into matchstick-size pieces on a dry cutting board with a chef’s knife. This allows a greater surface area to be reached at once and speeds the melting process. Then place the pieces into the bowl over the water and wait until about 10 percent of the chocolate has melted before stirring. If you stir too soon, not enough chocolate will have melted, hence the liquid chocolate will adhere to the unmelted pieces and merely resolidify. Replace the water with 120-degree water when it feels cooler. The melted chocolate should never exceed a temperature of 110 degrees. An instant bi-therm thermometer is a valuable aid when you melt chocolate. Just be certain to wipe it dry after testing the water before dipping it into the liquid chocolate. With this method, it usually takes me 5 to 7 minutes to liquefy 4 ounces of chocolate.