The best way to melt chocolate is to begin with coarsely chopped bars or squares. The chocolate can then be melted in a microwave, over a stove, or in a double boiler. Some recipes call for melting with liquids such as milk, cream, water or liqueurs.
It is important that the melting process take place over low heat. If utilizing the stove-top method, constant stirring is necessary to prevent the chocolate from burning. If microwaving is preferred, the chocolate must be stirred every 60 seconds, or the chocolate will retain its original shape. Whatever method is used, the equipment must be dry before the melting process is started.