Chocolate is a basic in the kitchen, and you often need to melt it when you cook or bake with it.
This simple process strikes terror into the hearts of a lot of people. There's no need to panic, though. There are just a few things to remember.
First, you can melt chocolate in a lot of ways, but a pan on the stove isn't one of them. Put chocolate into a saucepan, set it on the stove, and you are almost sure to burn it. Instead, put the chocolate into a double boiler over hot water, zap it in the microwave, or even use a coffee maker.
Directions for using a double boiler often specify that you mustn't let the water boil. This is because boiling water is likely to spatter or steam, and that is likely to get water into the melting chocolate. Water in chocolate -- even a drop -- causes it to seize up and turn into a horrible mess.
Many people avoid this danger by using a microwave. The key to success here is to put the chocolate into the microwave for just a few seconds at a time and stir the chocolate in between bursts of power.
This is particularly important if you use chocolate chips. Chocolate chips are designed to hold their shape even when they get hot. This means that they can appear to be solid when they have in fact mostly melted. Stir them to be sure.
The electric coffeemaker is the safest method for melting chocolate, if you have plenty of time. Set the chocolate in the coffee carafe, turn the coffeemaker on, and do everything else you need to do. Once the chocolate has melted and you've used it for the cake or brownies or mole or what have you, go ahead and make a pot of coffee. You'll have a nice mocha for the end of the meal, and no extra trouble to clean up the chocolate.
If your recipe involves hot liquids, such as scalded cream or a sugar syrup, you can pour the hot stuff over the chocolate and melt it that way, but this will work best if you chop the chocolate first.
