Melting chocolate requires some care – it will burn at 60C and become grainy if heated at too high a temperature. So always chop or grate the chocolate to be melted before heating it and do not work with more than 500g at time or it is too hard to control the heat.
Do not melt chocolate over direct heat unless it is in with other ingredients. Chocolate on its own can be melted over hot water or in the microwave; in both cases, be careful not to let water or steam get into the chocolate or it will “seize†and stiffen up.
Place the chocolate in the top of a double boiler or in a bowl that will snugly fit the top of a saucepan. Turn off the heat and leave the chocolate to stand over the hot water until melted – about 5 minutes.
In the microwave do not cover the bowl, used a medium heat and two or three short bursts rather than continuous heating. It will take only a couple of minutes all up, and the chocolate will maintain its shape even when it is melted.
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