The most common problem with chocolate is over heating and being in too much of a hurry. Chocolate needs to melt slowly over gentle, low heat. The safest way is to use a double boiler or any saucepan. Heat some water in the pan to a simmer and remove it from the stove. Then put in either the top of the double boiler or smaller pan or a metal mixing bowl above the hot water (make sure the water isn’t touching the bottom of your top pan or bowl). Now add your chocolate and stir until it is melted. (if you are using the little “disks” of chocolate, add them as is, however, if you have chunk chocolate, be sure to chop it into small pieces so they melt faster)   Remember: never, never put chocolate directly on the stove!

 Some people like to use electric frying pans with about 1-2 inches of water and set the thermostat on “warm-simmer”. Then you place the chocolate in a pan or bowl and place it in the water. Note: never get any water in your chocolate, it will be ruined.

You can use the microwave, but remember that every one’s microwave heats differently. Use a defrost or low setting and stop it frequently to stir because microwaves tend to heat very un –evenly. Melting chocolate is very easy and everyone loves homemade treats!