Melting chocolate requires a gentle hand or it may scorch, turn coarse and grainy or loose flavor.   Chocolate must be stirred almost constantly while it melts or you will wind up with an inconstant heat.  AND, above all, DO NOT, NOT, NOT allow even a drop of water to contaminate the chocolate or it will cease or tighten.  When this happens, the chocolate will become a hard grainy lump and become worthless.  Don’t try to rescue it.  Just chuck it and start over.  The following are two methods for melting chocolate.

In a Microwave Oven

Place coarsely chopped chocolate in a microwave-safe container and microwave at MEDIUM (50 percent power) for 1 minute, or until the chocolate turns shiny. Remove the container from the microwave and stir the chocolate.  Return to the microwave and heat for another minute.  Remove and stir again.  Continue in this manner until the chocolate is completely melted.  Depending on the amount of chocolate you are melting, you may want to heat at 30 second intervals after the first minute.

In a Double Boiler

Place coarsely chopped chocolate in the top of a double boiler over hot, not simmering, water. Melt the chocolate, stirring until smooth. Remove the chocolate from the heat and use.