Try to cut the chocolate into pieces that are about 1⁄2 inch (1. 3 cm) thick.
Use a bowl that’s small enough to fit into the skillet.
Keep oven mitts nearby so you can quickly lift the hot bowl out of the skillet.
Set the bowl of chocolate on a heat-proof surface or trivet.
You can use your melted chocolate bar while it’s still warm or wait for it to cool before following your recipe.
You can chop the chocolate as finely as you like. Ensure that the pieces are smaller than 1 inch (2. 5 cm) so they melt easily.
Ensure that your microwave is clean. If it’s dirty, the microwave won’t heat the chocolate effectively and it could take a long time to melt your chocolate.
If your microwave usually heats food very quickly, you may want to program it to 50% power.
Keep in mind that the melted chocolate shouldn’t be hot or you’ll risk burning it. Instead, it should be warm to the touch.
Ensure that your hands, cutting board, and knife are completely dry. If water gets into the chocolate, it will seize and become grainy when you melt it.
The bowl should also be dry so the chocolate doesn’t seize.
Stir the chocolate occasionally to help it melt evenly.
Use the warm melted chocolate in your recipe or let it cool to room temperature before continuing.
