Q. Is there a difference between melting chocolate over a saucepan on the stove or in the microwave? Which do you prefer and why?
Sometimes you find chocolate that is white and grainy – this is an indication that it was not tempered properly. Tempering is the process of heating up chocolate gently to break break down the particles in the cocoa butter, cooling the chocolate, and then bringing it back up slightly to a workable temperature.
On the mocha cake pictured above, you can see that the chocolate leaves have a beautiful realistic texture enabled by a careful tempering process.
The traditional and safest way to temper chocolate is in a double boiler. Keys to remember are:
1: Hot water in lower pot should not touch upper pot
2: No water should touch the chocolate at any point or it will cause it to seize up
3: Break chocolate into roughly even sized pieces, no huge chunks
4: Melt most of the chocolate pieces you will be using, and then mix in the unmelted ones to bring the temperature down. Stir well until chocolate is smooth.
Having said that, the microwave can be used to successfully melt chocolate – you just have to be very careful not to overheat the chocolate. Tips for microwaving chocolate:
1: Use low setting and a bowl that will not get hot to the touch even after a few minutes of nuking
2: Run microwave (on low) about a minute for an ounce, three minutes for 8 ounces and four minutes for 2 pounds. Stop the microwave every thirty seconds or so and mix. The chocolate is done when it is almost melted, but not completely. Mix well until smooth and creamy and completely melted.
If you would like a more detailed guide, check out this link from about.com:
princessfig 