Before melting any chocolate, it is best to chop the chocolate into pieces for faster and more even melting. Once chopped, the chocolate can be melted in a saucepan on the stove top, using a double-boiler or in the microwave. It's important that all cooking tools are completely dry because moisture can cause melting chocolate to seize up, which means it becomes hard and grainy.
When using the stove top, simply place the chocolate pieces into a saucepan and melt the chocolate over medium heat. It is easy to burn chocolate, so consistently stir the chocolate as it melts to ensure even melting and avoid certain spots getting too hot and burning the chocolate.
Melting dipping chocolate in a double boiler takes longer than direct heat but will prevent burning the chocolate. There are specially designed double boilers, but placing a glass bowl over a sauce pan acts as a double boiler. The water in the bottom pan should only steam and never come to a rolling boil while melting the chocolate.
Melting chocolate in the microwave involves using a microwave-safe dish and heating the chocolate pieces for a couple of minutes. Chocolate will hold its shape while melting, so stir the chocolate during the melting process to ensure even melting.