Melting Chocolate Chips Step by Step. Measure chocolate chips using a measuring cup or kitchen scale. Pour into a clean, microwave safe bowl. Heat first for 30 seconds.

To temper chocolate, you want to bring it to its melting point, about 115°F, and then cool it back down between 88°F and 92°F before using it to glaze or coat fruit, candy, or confections.

I'm having trouble getting butterscotch chips to melt. I tried it on the stove with a homemade double boiler and I tried the microwave. They just dried out. I have the same trouble when I try to ...

Tempered chocolate is about more than looks—it's solid at room temperature and it’s tougher than candy you melt and recool with no precision. Search for: Science ...

Over medium-low heat, allow the chocolate to completely melt, using a heatproof rubber spatula to stir and blend. Remove the bowl from the heat and let the chocolate cool for 5 minutes.