Please note that melting chocolate is not the same as tempering chocolate. Tempered chocolate has been subject to certain temperatures and techniques that alter its chemistry. Tempering produces the texture and sheen we expect from fine chocolate candies. To temper chocolate, consult a candy cookbook.
- The enemy of melted chocolate is water. Even a hot and humid day can ruin your efforts. Be absolutely sure that hands, utensils, bowls, surfaces - everything that comes in contact with the warm liquid chocolate - are bone dry. One drop of water in warm melted chocolate will cause it to seize (bind, clump and turn grayish in color).
- The second nastiest enemy of chocolate is too high heat. It's so easy to scorch! No matter what method you choose to melt chocolate, use patience. Do not take shortcuts.