posted by Carol on Nov 18
The golden rule for melting chocolate is don’t rush. The traditional way to do it is in a pan over a bowl of simmering water as described above for tempering.
The easy way to do it, with no danger of it boiling and spoiling, is in the microwave. For about 4ozs (or 100gm) of chocolate, leave in the microwave on full power for about one minute. Take it out and stir it well but not vigorously. If it isn’t quite melted, put it back for maybe 20 or 30 seconds, then stir again.
Even with a larger amount of chocolate, I would only leave it in the microwave initially for about one or one and a half minutes before stirring.
If you do burn the chocolate (the phone rings, your baby cries and you leave it on the simmering pan), you may be able to save it by stirring in vegetable fat like Trex or butter. The best thing is not to burn it, though.
