Chop your chocolate into small, even pieces. This isn’t just for show; small pieces melt faster and more evenly. Think of it as giving your chocolate a head start.
Place the chocolate in the bowl and set it over the simmering water. Don’t walk away—this is a together activity. Stir it gently with a rubber spatula, scraping the sides and bottom.
As it melts, you’ll see it transform from chunky to velvety. It’s like magic, but better because you can eat the results. Keep stirring until it’s 90% melted, then remove the bowl from the heat. The residual warmth will finish the job.
How to Melt Chocolate in a (Homemade!) Double Boiler — The Mom 100
A cool trick: the “touch test”
Before you use the melted chocolate, dip a clean finger in and touch it to your lip. If it feels warm but not hot, you’re golden. Too hot? It’ll seize up and turn into a gritty paste. Nobody wants that kind of drama.
