Preparation:
Melting chocolate
Make sure that the utensils you use for melting are completely dry. Moisture will cause the chocolate to become stiff and grainy. If this happens, add 1/2 teaspoon shortning (not butter) for each ounce of chocolate and stir until smooth. Chocolate scorches easily and once scorched cannot be used. Follow one of these methods for successful melting.
Double boiler
Place the chocolate in the top of the double boiler, or in a bowl over hot, not boiling, water, stir until smooth.
Direct heat
Place the chocolate in a heavy saucepan over very low heat. Stir constantly and remove from heat as soon as the chocolate melts.
Microwave oven
Place an unwrapped 1-ounce square or 1 cup of chips in a small microwavable bowl. Microwave on HIGH 1 to 1 1/2 minutes, stirring after 1 minute. Stir the chocolate at 30 second intervals until smooth. (It is important to stir microwaved chocolate since it retains it's original shape given when melted |
