However, if you dare to tap into the powers of chocolatiering, melt regular (dark) with a bit of white chocolate for cocoa-strong dipping chocolate with a smooth texture that mimics couverture.

To find the best dark chocolate in your local shop, look for bars with a range of cocoa solids between 65% and 80% (more on this below).

You may want to add water to melting chocolate in an attempt to achieve a liquidy texture. But for smooth, velvety chocolate here's why you should avoid this.

The melting point for chocolate varies for dark and milk varieties, but is around 90 degrees. Reach that temperature too quickly, and the chocolate's texture will be subpar as it cools.

Move the chopped chocolate to a glass bowl for melting. Glass insulates the chocolate better, preventing scorching. Heat the chocolate in 30-second bursts and stir between each.

Heat melting chocolate (in separate bowls) in the microwave in 30 second increments—stirring in between—until melted. 2. Dip the end of your plastic spoon in the melted chocolate.

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Hong's team assigned 31 men and women to eat about 1.7 ounces (a standard-size chocolate bar is about 1.5 ounces) of dark, white, or ''bloomed" dark chocolate every day for 15 days.