Improvise a double boiler, if you don't already have one, with a saucepan and bowl. Then follow these tips from Nestlé® Toll House® and become a masterful baker.
- Chocolate has a very low melting point. It must not be subjected to excessive heat, such as baking temperatures in an oven. Always melt over very low heat - do not boil the water.
- Moisture is the enemy of melting chocolate - it can cause the mixture to stiffen. Don't let any water get into the chocolate (that's why you shouldn't cover the double boiler; condensation will drip in).
- Fill bottom of double boiler with water and place on low heat.
- Place chocolate chips or coarsely chopped chocolate in the top of double boiler over hot (not boiling) water and allow it to melt. Do not cover.
- When most of the chocolate is shiny, stir until smooth.
- Remove top of boiler from heat.