A chocolate fountain can be the key to guests having a sweet experience at your event, but only if it's used properly. That's ...

The best chocolate for dipping is typically high-quality chocolate with a cocoa content of at least 70%. You can use dark, milk, or white chocolate, depending on your preference.

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 ...

In the bottom of a double boiler, heat an inch or two of water. (If you are using more than one type of chocolate, you will need to rig up more than one double boiler.) Turn the heat below the ...

2. While the cream heats, in a double boiler set over medium heat, melt the butter and the chocolate chips, stirring constantly, until no lumps remain. 3.

Chocolate can be melted in the microwave; use a lower setting (50 percent, or medium, for dark chocolate; 30 percent, or low, for milk or white chocolate). Stir every 30 seconds.