I have been baking for a few months already, and at this time, I can now safely say that I have finally found the best way for me to melt my chocolate ingredients.
I have tried the classic double boiler way and the microwave -it way. Which one do I prefer? Microwave hands down! I love the fact that when I microwave chocolate, it doesn’t scorch. I have a feeling that this is so because the chocolate is not exposed to direct heat.
I normally break the chocolate into medium size pieces and microwave on high power for 1 to 2 1/2 minutes in a glass microwavable bowl. Remember, that the time will vary depending on your microwave and the amount of chocolate so you have to watch it closely. When the chocolate looks shiny and soft, I know my meltdown process is complete.