Chocolate, with its high ratio of cocoa butter, must be handled gently when melting so that it doesn’t curdle, scorch or lose its shine.

• Chop finely. Place in heatproof glass or stainless-steel bowl with rim just slightly larger than rim of saucepan. (If bowl is too large, it may be heated by the element, causing chocolate to burn; also, bottom of bowl must not touch water.)

• Pour enough water into saucepan to come 1 inch (2.5 cm) up side. Place over medium heat; heat water just until steaming (not boiling). Place bowl over saucepan. Let stand just until three-quarters of the chocolate is melted.

• Remove from heat and stir with metal spoon until remaining chocolate is melted.

• Do not cover: moisture droplets can accumulate on lid and drop into chocolate, causing it to seize.

Find our 15 most popular chocolate recipes here!

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