• Direct heat: This is a good method if you are melting a small amount, such as a few squares. Place it in a heavy saucepan over very low heat, stirring constantly till it begins to melt. Immediately remove the pan from the heat and stir until it is smooth.
• Double boiler: Fill the bottom half of a double boiler with just enough hot tap water to come within about an inch of the bottom of the top pan. If it's wet when you lift it out, you know there's too much water in the bottom pan. Heat until the water comes to a simmer, then place the top pan with the chocolate over the bottom pan. Stir gently until it's almost completely melted, and then put it on the counter and stir until it is smooth and completely melted. If you don't own a double boiler, use a metal or glass bowl that is the right size to fit into the bottom pan without sitting in the water.
• Microwave: Using a microwave is faster and easier than a double boiler. Use a microwave-safe bowl that doesn't get hot after several minutes of use. If it's too hot for you to hold, then it's too hot for the chocolate, and could burn it. The bowl should stay cool or only slightly warm. Put it in the bowl and microwave at 50% power. It's hard to give exact times, because there are so many variables. Stop it and stir about every minute, or less for one-ounce. It keeps it shape, and won't look like it's melted until you stir it. When it's almost completely melted, remove from the microwave and keep stirring until it's smooth and completely melted.
MELT OVER LOW HEAT
Always melt it very slowly at a low temperature. If the temperature is too high, it can burn it, make the fat separate from the solids, or make it grainy or too thick. When it gets burned there's nothing that can be done to be able to use it, as it has a very bitter taste.
MELTING WITH LIQUIDS
Many recipes call for melting chocolate along with liquids like milk, cream, or liqueurs. Melting with liquids is usually faster and more convenient, since it often makes it melt faster and keeps it from overheating. However, there are two things to keep in mind when melting it with liquids.
1. To keep it from getting lumpy, it should always be melted with at least one tablespoon of liquid for every two ounces of chocolate. If you are using very dark chocolate you may need to add another spoonful or two. To keep it from getting too thick, add the liquid all at once.
2. Never add cold liquids to melted chocolate, as the extremes of temperature could cause it to seize. The liquids should be warm, but not boiling, when you add them. A food processor, blender (a regular one or an immersion blender) or electric mixer can be used at low speeds to combine it with liquid.
DON'T LET WATER GET INTO IT
No matter how you melt it, it's very important not to let even small drops of water get into it. Make sure your bowls and utensils are totally dry, or it can start to harden and get very lumpy, making it impossible to work with. If this happens, try adding vegetable oil (such as canola) one teaspoon at a time, stirring until it is smooth again.
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