melting chocolate for cookies, coating truffles, or a decadent chocolate sauce,
you want to avoid putting it directly on the stovetop, which can cause scorching.
The safest methods for melting chocolate gently are either on the stovetop over
a water bath (which we find a little easier and more consistent) or in the microwave.
chocolate in a heatproof bowl that fits snugly over a pot of barely simmering water
(or put the
bowl directly in a wide, shallow skillet of barely simmering water).
until the chocolate is melted and smooth; remove it from the heat.
Don’t let water
come in contact with the chocolate, and be sure the bowl and spoon or spatula are
of water can cause chocolate to "seize," or turn into a stiff, grainy
can be brought back to a smooth state by adding cream, but this can affect your
recipe, so it’s often best to start over and set the seized chocolate aside for
a recipe that calls for a lot of cream.
chocolate in a microwave-safe bowl and heat it at 50% power for 1 minute; remove
(In a microwave,
chocolate doesn’t lose its shape as it melts, so you must stir it to gauge how far
along it is.)
Return it to
the microwave and repeat, stopping to stir every 15-seconds to prevent scorching.
from melted chocolate
To give plain
cookies or a simple cake a pretty finishing touch, scrape melted chocolate into
a small heavy-duty zip-top bag, seal it, and gather the chocolate into one corner.
Snip off a small
bit of the tip and drizzle the chocolate onto the cookies.
Spread melted chocolate on a piece of waxed paper, roll it up, and chill until set.
the tube, breaking the chocolate into spiky shards.
Paint the undersides
of organic leaves (lemon leaves have a nice shape) with melted chocolate and then
peel the leaves away once the chocolate has set.