Melting Chocolate in a Double-Boiler
If you want to melt chocolate on the stove in a double-boiler pan, there are a few important tips to keeps in mind.
Make sure that the bottom of the top pan doesn’t touch the water. This will make the pan too hot and the chocolate may scorch.
Heat the water only until hot. If the water is simmering, it is too hot. The chocolate will scorch. Test the pan’s heat by putting the top pan over the water for a minute or two, then remove the pan and check to see if the water has started simmering underneath. If it has, turn the heat down slightly and test again.
Once the water is at the correct temperature (hot, not simmering), add coarsely chopped chocolate to the top pan and place over water. Milk and white chocolate should be stirred constantly to prevent scorching. Dark chocolate should be stirred regularly (every thirty seconds or so) to prevent scorching.
Do not cover! Condensation on the lid will ruin melting chocolate. If melted chocolate comes into contact with water, it will seize, becoming lumpy and unusable.
Remove the top pan from the bottom pan as soon as chocolate is melted. Use immediatly.
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