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  • Never melt chocolate over direct heat. The flavour will be impaired and it will go hard and grainy, if it becomes too hot.
  • Butter or oil can be safely added to chocolate before or after it is melted without any risk.
  • Chocolate melts more evenly and quickly if it is broken or cut into small pieces.
  • It should never be heated to a temperature greater than 44c/110f.


Double saucepan method

Boil a small amount of water in the bottom of a double saucepan. The bottom of the upper pan should not touch the water and should fit tightly to keep the steam from coming in contact with the chocolate. Take the pan off the heat, add the chopped chocolate, cover and leave it until the chocolate has melted. If you do not have a double saucepan you can use a bowl that fits tightly into a saucepan.


Microwave method

Place chopped chocolate in microwave proof bowl and microwave on full power for 2 minutes on a 650 watt oven.


If the chocolate comes into contact with water or steam, it ‘seizes’ [seized chocolate], that is the chocolate tightens and becomes thick rough mass that will not melt. This can be corrected by stirring in one of the following: cocoa butter, clarified unsalted butter or vegetable oil can be added a teaspoon at a time, until the chocolate has become smooth again.?