Working with Chocolate isn’t as easy as many think it to be and the most common of problems one faces as a first-timer is melting the chocolate. First and foremost, chocolate isn’t frozen which means simply leaving it out won’t be enough.
If you go overboard with the heat, it burns within minutes and if the heat is too little, the chocolate is going to have clumps that will ultimately give an undesirable texture and neither will it have the gloss or shine.
So how do you exactly melt chocolate? Well, that is what I am going to answer in this article.