How do I melt chocolate for purposes of cooking?

Carefully. Chocolate is a very tricky cooking ingredient. Temperatures that are too high can scorch it, and temperatures that are too low can cause it to harden unevenly. It must be watched very carefully. There are essentially two ways to melt chocolate: in a double boiler or in a microwave.

- A double boiler consists of two pots designed to fit together for melting and warming fragile foods. The bottom pot holds a bit of water but should not have enough to touch the bottom of the second pot. The top holds the chocolate. (If you place chocolate directly on a heat source, you run the risk of scorching it.) Cut the chocolate into small pieces to reduce melting time. Adjust the heat so that the water in the bottom pot gets hot but doesn't begin to boil. Place the chocolate in the top pot and stir every so often. Dark and bittersweet chocolate are the most hardy forms of chocolate and will require less stirring than milk and white chocolates, which will burn very easily if you don't pay close attention.

- When using a microwave, place chopped pieces of chocolate into a microwave-proof bowl and heat it for 30 seconds. Remove the bowl, stir, and then return it to the microwave for another 30 seconds. Continue this process until the chocolate is just about melted. When the chocolate is almost completely melted, remove it from the microwave and stir, letting the warmth of the bowl and surrounding chocolate complete the melting.

Source(s):

FAQs.org "Chocolate: Frequently Asked Questions"