melt chocolate like a pro 2 of 2

Remember: chocolate that is overheated may scorch, lose flavor, and turn coarse or grainy. Also, it must be heated without a drop of moisture. There are two basic methods for melting chocolate: double-boiler and microwave.
Microwave Method:
• For the microwave method, finely chop the chocolate and place it in a clean microwaveable plastic or glass bowl. Set the bowl in the microwave oven and heat it, uncovered, at 100 percent power for 15-second intervals, or at 50 percent power for 1-minute intervals, stirring between intervals. Stirring is important because chocolate melted in the microwave retains its shape, and that can be deceiving.
• Use gentle, indirect heat
• Melt slowly, while stirring
• Stir with a rubber spatula
• Do not add water or any other liquid
• Enjoy the end result of smooth and glossy chocolate
• Have fun