Microwave or on the gas stove, now you can easily melt chocolate and use it in cakes, biscuits, toffees, icing, fondue and more. Here are some easy tips.
When melting chocolate or confectionery coating:
• Never let water or other liquid to come into contact with it, or it may "seize."
• Do not allow it to get too hot. Excess heat will both cause the chocolate to separate, rendering it unusable.
You can check the temperature of the chocolate by dabbing a small amount of it on your lip or the inside of your wrist. It should feel warm, not hot.
Here are two methods for melting chocolate.