| 1 | Always melt chocolate with gentle heat because it scorches easily. |
| 2 | If chocolate is to be melted alone, make certain that the container and utensils are absolutely dry; a tiny drop of moisture will cause the chocolate to become lumpy and stiff. |
| 3 | If this should happen, stir in one teaspoon of vegetable shortening for each ounce of chocolate. |
| 4 | Remember that unsweetened chocolate liquifies when melted, but semisweet and baking chocolate will hold their shapes until stirred. |
| 5 | For faster melting, cut or chop chocolate into smaller pieces. |
| 6 | To melt chocolate, place it in a heavy saucepan over low heat and stir until melted. |
| 7 | Or, place chocolate in top of a double boiler and melt over hot water, stirring until smooth. |
| 8 | To melt chocolate in a microwave oven, place a 1-ounce square in a 1-cup glass measure. |
| 9 | Microwave, uncovered, at medium (50% power) for 1 to 2 minutes or until chocolate is almost melted. |
| 10 | Stir until completely melted and smooth. |
| 11 | Add 10 seconds for each additional ounce of chocolate. |
| 12 | To melt chocolate morsels in a microwave oven, place 1 cup chocolate morsels in a 2-cup measure. |
| 13 | Microwave, uncovered, at medium (50% power) for 2 to 4 minutes or until morsels are glossy. |
| 14 | Stir until smooth |
