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How to Melt Chocolate

Melting chocolate requires gentle heat. Chocolate that is overheated may scorch, lose flavor and turn coarse and grainy. Stir melting chocolate after it has begun to liquefy. Because of the sensitivity of milk solids to heat, milk and white chocolates should be stirred almost constantly while dark chocolate need only be stirred frequently during melting.

To use a double boiler*
Place coarsely chopped chocolate in the top of the double boiler over hot, not simmering, water. Melt the chocolate, stirring until smooth. Remove the top of the double boiler or bowl from the heat immediately.

*If you don't have a double boiler you can improvise by placing an ovenproof glass or metal bowl in a larger saucepan of hot water, in either case do not let the bottom of the bowl touch the hot water.

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