We've all heard that we should be super careful when melting chocolate as it can easily scorch. In response. many people have taken to either using a double-boiler or the microwave. Both of these methods are great but they do involve a certain amount of tending and fuss to maintain the right temperature and avoid a disaster.
If your recipe calls for a liquid such as coffee, melted butter, cream or a liquor, then read on for the easiest chocolate melting method ever!
The easiest and most foolproof method I know for melting chocolate is to heat the liquid ingredient in a sauce pan, remove it from the heat when it is hot but not boiling, add the chopped up chocolate and stir. And then walk away.
The hot liquid will continue to melt the chocolate, saving you the anxiety of tending to a sputtering double-boiler or those 15-seconds-at-a-time microwave marathons. The chocolate will continue to melt as you prepare your other ingredients. When you need it, just give it a quick stir to blend the chocolate in with the liquid and then add it to your other ingredients.
Here are some other methods we've explored for melting chocolate:
Lisa Yocklelson's Stove Top Method
Chocolate Melting Survey
(Images: Dana Velden)