Step 1: Chop chocolate into small pieces and place in microwave-safe bowl.
Step 2: Microwave at 70% power for 1 minute. Remove from microwave and give it a stir.
Step 3: Continue to microwave in 30-second increments, stirring frequently, until the chocolate has fully melted. Chef;s tip: Because each microwave behaves differently, it’s best to keep a careful eye on your chocolate. The main drawback to this method is that it’s easy to overcook chocolate in a microwave. (This is truer still for white chocolate!)
The Stovetop Method (Aka the Double Boiler Method)
Step 1: Add chopped chocolate to the top of a double boiler over barely simmering water. Chef's tip: Don’t have a double boiler? A metal bowl over a saucepan works just as well. Just make sure the bottom of the bowl doesn’t touch the water in the pan.
Step 2: Stir gently and frequently until the chocolate has completely melted. Use a heat-safe rubber spatula to scrape the sides of the bowl as you stir.
How to Keep
Store in a cool dry place. The optimum temperature to store chocolate is 17 - 20 degrees Celsius. Once open, stored in a sealed container. We don’t recommend to store chocolate in a fridge as this causes the chocolate to change taste and texture.
