Chocolate comes in the form of a large, hard bar, one ounce squares or chocolate wafers, either as dark, white or milk chocolate. When making chocolate confections and desserts, it is necessary to either melt or temper it in a certain way depending upon the type and recipe, which I show you how. When I discuss large amounts of chocolate, I mean: about 1/3 pound and more or 5 or 6 chocolate squares. Happy Baking, Sarah

MELTING is defined as using indirect heat to convert chocolate from a solid to a liquid, such as done when melting butter. It is done when making recipes with a couple of ounces of chocolate squares or when working with a 1 pound or so for tempering. If used in baking recipes, it then cooled to tepid and blended in with the rest of the ingredients or cooled slightly to used in a variety of simple chocolate decorations. 

Keep melted confections at room temperature. If the storage area is warm, the freezer is a better place to store them than the refrigerator.

TEMPERING is a technique by which pure chocolate is stabilized through a carefully controlled melting-and-cooling process, allowing the cocoa butter molecules to solidify in an orderly fashion and for the chocolate to harden properly. Commercially available chocolate that you buy is already tempered, but this condition changes the minute you melt it for your own use; the molecules of fat separate (as cream separates from milk). In order to put them back together, you must temper it.

Tempering is important because it determines the final gloss, hardness and contraction of chocolate. At each step of the tempering process the temperature of the chocolate must be precise and uniform: even tiny variations can ruin the result. 

Tempering isn't necessary for all recipes, but is done when the chocolate will be used for candymaking, such as molded chocolates or dipped centers, as well as for more extensive decorations, such as sculpted ones or ribbons. Without tempering, the chocolate does not harden properly as the cocoa butter separates out. If you do, the chocolate is more malleable and glossy when it sets. 

To store tempered chocolate confections, keep them at room temperature. If they're tempered properly, they should be fine. Don't put them in the fridge because they will "bloom"-- that's the cocoa butter starting to separate out from the chocolate, and it forms a thin layer of cocoa butter on the surface. They're totally fine to eat if they bloom, they just don't look gorgeous. Fat absorbs heat at a different rate than the other ingredients in chocolate, so it's unstable and floats to the surface, like cream floats to the surface of milk.

If you can master the art of chocolate making, you can create some breathtaking desserts and I will show you how. Before starting, make sure you have the time to pay undivided attention during the whole process of melting or tempering.

The key to successfully melting or tempering chocolate is to do it gradually with indirect, very low heat, while gently stirring until the chocolate is almost melted. Remove from the heat source and stir until it melts completely. It may take awhile, but do not put it back on the heat source.

Make sure no beads of moisture are allowed to mingle with the chocolate while melting or it will become a grainy, lumpy mess called seizing. If this happens, you can try adding a little vegetable oil and heating the two together for use in a recipe, but it doesn't always work. Once vegetable oil is added it can no longer be tempered.

Milk and white chocolate are especially sensitive to heat, more than dark. White chocolate is the most delicate to work with because it contains milk solids. The chocolate can easily lump up if exposed to too much heat. They are really unmelted chocolate. Most turn up the heat, which causes further problems.

What if your recipe calls for melting chocolate along with water or some other type of liquid? If fat, such as oil, clarified butter or vegetable shortening, or a liquid is to be added to melted chocolate, it's best to add it with the chocolate before heating, otherwise the chocolate will seize. This is can be done to make the chocolate thinner, as in the Chocolate Dipped Strawberry Recipe. 

If using melted chocolate in a recipe, cool it first until tepid or 100 to 105 degrees F (slightly warmer than body temperature, which is 98.6 degrees F). Also, make sure any ingredients are at room temperature before adding it to the chocolate or the chocolate to it. The chocolate may seize if shocked by cold ingredients.

If using melted chocolate for molding or tempered chocolates, work quickly to use it. Properly tempered chocolate will start to set up in 5 minutes, and if placed in the fridge will turn hard in about 5 - 6 minutes if small. 

Chocolate must be properly stored because it is sensitive to temperature changes. Always wrap chocolate well and store in a cool, dark place away from odors. For more, go to Chocolate Basics. Never refrigerate it, unless it is hot and humid. If not properly stored causing the chocolate to melt and resolidify during storage, you see a milky "bloom" on the outside. If it does however, you can still use it in baking recipes.

Chocolate is as temperamental as it is wonderful. The two most common problems of working with chocolate are separating and seizing. There are steps to follow which ensure that neither separation nor seizing occur: 

Steps to Ensure Successful Chocolate Melting or Tempering:

1. The work area should be about 68 degrees F maximum. That's so the chocolate will set up properly; if too warm, it won't. Also, work surfaces and equipment should be clean and dry.  Also, equipment used must be of the room temperature. For more, go to Chocolate Basics.  

2. Use top-quality chocolate. It will really make a difference in your recipes. I like to use dark bittersweet for both Valrhona for tempering and enrobing and Callebaut for ganache. (Callebaut is a bit thicker than Valrhona). For baking recipes, I like bittersweet Baker's or Hershey's chocolate squares, available from the grocery store. But, find a chocolate you like and stick with it. 

3. Any type of chocolate is measured by weighing. For accurate measuring, weigh chocolate before and after chopping. If using 1-ounce baking chocolate squares, no need to weigh. 

First weigh the container the ingredients will go into. Set the "zero" indicator where the bowl's final weight is. Then, add the ingredients to the bowl, and weigh again to get the chocolate's weight. In effect, you have ignored the weight of the bowl and included the weight of the chocolate, which is the proper way to do it. Weigh the amount you will need. Chop the chocolate, and weigh before using to make sure you have enough.

If tempering chocolate, at a minimum use least 1 to 1-1/2 pounds of chocolate; any less will be apt to burn. 

4.  Optionally, chop chocolate before melting. No need to chop a few 1-ounce squares used for baking recipes, unless the recipe states.  

However, when melting pieces cut from a large bar, cut off a section and coarsely chop with a sharp, serrated knife into EVENLY sized 1/4-inch pieces. This is so the chocolate will melt pretty much at the same time; you don't want some of the chocolate to burn while the other pieces are still not melted. To learn about how to chop chocolate, click here.

I do not recommend using a food processor for chopping chocolate because during the process it can melt easily and make a big mess -- which I know from personal experience! Chocolate can be grated and does so more easily if frozen first (not refrigerated), but it also makes a huge mess. I like to use microplane for grating chocolate, as it works better. 

5. Use a Chocolate Thermometer to help you keep track of its temperature right after melting and during the chocolate's use.  

Chocolate burns easily and must be watched carefully and stirred while melting, tempering or reheating. Burned or overheated chocolate is grainy and has a burned after taste. You can even see and smell it. If chocolate burns, you have to discard it as it can no longer be used. 

THERE ARE DIFFERENT WAYS TO MELT CHOCOLATE: Never place chocolate directly in a pan over heat. Because of the sensitivity of milk solids to heat, chocolate is best melted in a double boiler, in the oven or if you have small amounts, in the microwave. White chocolate will burn more easily than bittersweet or dark chocolate.

1. Melt chocolate is in a double boiler, or one you fashion yourself.  

Melting chocolate in a double boiler applies to all chocolate in both small and large amounts. It is a two part pan, with one stacked on the other. You can also make your own.

Fill the saucepan on the bottom with an inch or two of water and let it boil. Turn off the heat and remove. Wipe off the top if the pot. Because chocolate is moisture adverse, you want condensation, stem and splashes to be minimized to prevent it from seizing. Water will separate the chocolate and can ruin the batch.

Chopped chocolate is placed in the top portion, placed over the bottom part and stirred constantly. The chocolate melts from the indirect heat coming from the steam below. Make sure the water below doesn't not touch the bottom of the top pan because its considered direct heat if you do. Melt chocolate uncovered as moisture can condense on the lid, fall back into the chocolate causing it to seize. 

Some bakers place the chocolate over barely simmering water, which I recommend if you are experienced. It is done by heating the water almost to boiling and then lowering the heat so it simmers. The bottom portion's rim is wiped off. The top portion with the chocolate is placed on top. Others turn off the simmering water half-way through melting, and continue to stir until melted. But, I prefer to heat the water in advance so you don't run the risk of scorching the chocolate or have it seize. 

If you don't have a double boiler, you can fashion one yourself. Take a heat-proof glass or an aluminum mixing bowl. This becomes the top part of a double-boiler, that is set over a short, straight-sided, wide saucepan, which is the bottom part.

For the top part of the double boiler, use a fairly big wide bowl, not a small deep one -- you want as much of the surface of the chopped chocolate to be exposed to the steam from the hot water below and melt at the same time. You can also stir it more easily and vigorously that way. 

Be certain that about half of the bowl can be inserted into the saucepan. You want it to cover the entire top of the pan so moisture can't get out from condensation from the water below and cause seizing. 

When the chocolate is almost melted, immediately remove the top portion, dry off the bottom and sides and set aside.  Don't pour out the hot water just yet. Stir the chocolate vigorously with a heat-proof spatula so all the chocolate melts; it may take a bit but all of it will eventually melt. If it isn't working, set the chocolate over the hot water again and let more melt. 

2. The no water technique -- melting chocolate in an oven as inspired by my mom. Place chopped chocolate in a heat-proof  bowl and place it in an oven set at 110 degrees F (if your oven doesn't go that low, use the lowest temperature and keep the door ajar). Your chocolate will melt in about an hour. 

Another way is to melt a few chocolate squares while your oven preheats, but watch it very carefully. Place in a heat-proof bowl or in a piece of aluminum foil with formed raised sides (so the chocolate won’t run off the foil) on the middle shelf. It will take 5 to 10 minutes for them to melt. Remove when almost melted (it will still retain its shape and look shiny) and stir until all of it is. 

3. Chocolate can be melted in a microwave oven which is best for small amounts, only. Because milk and white chocolate contain milk proteins, they can overheat quickly and become grainy. They need to be removed from the microwave and stirred sooner than dark chocolate.

Place one ounce of more of finely chopped chocolate or chocolate chips in a microwave-safe bowl. When it is about 85 % done, take it out and stir and the rest of the chocolate will melt. 

To do: Microwave on medium (50 percent) checking every 10 - 15 seconds. Chocolate holds its form and looks shiny (it won't look melted), so stir several times to check. Let it stand for thirty seconds with the microwave turned off. Remove the container and stir the chocolate until completely melted.

From Hershey's Chocolate:

6. You're now ready to use the melted chocolate to create confections or decorations. Check the temperature one more time and remember to stir before doing so! If you used dark chocolate, the temperature should be between 85 and 90 degrees. If you used white or milk chocolate it should be around 85 or 86 degrees.