How to melt ... make chocolate chips seize before they’re melted. Chocolate can overheat quickly. Don’t walk away when you’re ...

"Tempering is important because it determines the final gloss, hardness, and contraction of the chocolate," says legendary pastry chef Jacques Torres. "When you melt chocolate, the molecules of ...

Tempered chocolate is about more than looks—it stays solid at room temperature so it doesn’t need refrigeration, and it’s tougher than candy you melt and recool without precision.

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 melt chocolate, too. With the butterscotch chips ...

Melt the chocolate: Pour a few inches of water into a small saucepan and place a metal bowl that fits snugly on top, yet without touching the water, to make a double boiler. Break the chocolate ...