Melting Chocolate in the Microwave
To melt baker’s chocolate in the microwave, first chop it into pieces. A large bar or chunk of chocolate can heat unevenly. It can take so long to melt the inside that the outside will scorch. Small pieces will heat more evenly.
Place the pieces into a microwave-safe container. (Keep away from plastic. It doesn’t distribute heat evenly.)
Microwave at medium heat (50 percent) for 1 to 4 minutes, depending on the amount and type of chocolate being melted. Milk and white chocolate should be stirred quite often. For a very small amount, as often as every ten seconds. These chocolates scorch more easily than dark chocolate. Dark chocolate should be stirred regularly, but less often. (Chocolate can also be melted on high in small time increments. It’s quicker, but offers a greater possibility of scorching.)
Do not cover with a lid! Condensation that forms on the lid may ruin melting chocolate. If melted chocolate comes in contact with water, it will seize, becoming lumpy and unusable.
Remove promptly once melted, stir to remove any remaining lumps, and use immediately.
Non-baking chocolate can be melted in the microwave, but due to extra ingredients added for taste and preservatives, non-baking chocolate (such as brand name candy bars) will not necessarily melt as well as baking chocolate.
One exception I have found to this is Dove dark chocolate. If melted slowly and used quickly, it works well for melting.
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