CHOCOLATE can be surprisingly fussy when it comes to melting.
If the heat is too high, the chocolate will burn. And if even a few drops of water touch it, the chocolate will get stiff and grainy. Here are tips to help make melting go smoothly.
Chop it: Chopping chocolate helps it melt evenly. Chop it finely if you are melting milk or white chocolate since they are most apt to scorch. Chop dark chocolate into bigger, nut-size pieces.
Indirect heat: Melting chocolate in a pan directly on the heat is a recipe for scorching. Melt it in the top part of a double boiler, over hot, but not boiling, water. You can also put the chocolate in a heatproof bowl (such as stainless steel) and place it in a shallow pan filled with hot water.
Stir: Stir the chocolate periodically to avoid scorching and help it melt evenly. Make sure to use dry utensils.
Microwave it: Place chocolate in microwave-safe container. Microwave at MEDIUM (50 per cent) 1 minute and stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth.
