Melting chocolate in a double boiler is the standard method for most recipes. You can, however, utilize your microwave to melt chocolate, saving time and pan washing.
Chocolate should be chopped with either melting method to speed up the process. Choose a microwave proof dish large enough to hold the chocolate with room to stir.
Start melting on 50% power for a minute. The chocolate melts from the inside out, so it might look like nothing has happened after the first minute. If you stir the chocolate, you’ll see that, in fact, it is starting to melt.
Proceed in 30 second intervals (still at 50% power), stirring between each run until the chocolate is smooth and creamy. Chocolate can burn, so you don’t want to over do it on the zapping.
If the recipe calls for melting chocolate with butter, first melt the chocolate, then melt the butter in a separate container and whisk the 2 together once both are melted.
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