6ounces(1 cup or 120 grams) bittersweet chocolate chips or melting wafers, (dark, semisweet or white works too)
Instructions
Microwave Method
Place chocolate in a microwave safe bowl. Place the bowl in the microwave and heat for 30 seconds at 50% power level.
Stir the chocolate and return it to the microwave. Heat again at 50% power level for 20 second intervals, stopping to stir every 20 seconds.
Once melted, remove the bowl from the microwave and use for your recipe.
Stovetop Method
In a medium sauce pan, bring 1 cup of water to simmering over low heat. Place a glass bowl (metal works too, but use an oven mitt) on top of the pot so it rests above the simmering water, but doesn't touch it.
Place chocolate chips in the bowl and allow the steam to heat the bowl and melt the chocolate. Stir occasionally until the chocolate chips are melted.
Once melted, remove the bowl from the pot and use the melted chocolate for your recipe.
Notes
Reheating: If your chocolate hardens after you melted it, return it to the pot of simmering water and allow it to melt once again. You can also return the bowl to the microwave and heat it in 20 second intervals at 50% power level.Chips vs. Bars: Chocolate chips are designed to melt in baked goods so they are usually my choice. However, you can also use chocolate bars. Chop it up into uniform pieces to guarantee even melting.Never add water to melted chocolate. It will seize up and you will no longer be able to work with it.Thinning out melted chocolate: Add one tablespoon of shortening or coconut oil for every one cup chocolate.White chocolate has a lower melting point than dark or semisweet. As a result, it is more susceptible to seizing up or burning. To prevent this, add 1 Tablespoon shortening or coconut oil before melting.