There are many ways to melt chocolate: in a water bath, in a pot, in the microwave or in the oven.
However, there are some rules that should always be followed:
1. We always melt chocolate in a dry, clean, open, metal container. Be careful not to let water get into the chocolate. Even the smallest drop of water can cause the chocolate to cut and become clod. If, despite our attention, something goes wrong and the chocolate gets whipped and lumps start forming, you can try to save it. Then, vigorously stirring add a little vegetable oil. Butter and margarine are not suitable for such rescue operations because they themselves contain water.
2. The second very important rule is that the process of melting chocolate should never be accelerated. Melting chocolate takes time. Of course, the desire to set the oven to a higher temperature is great to shorten the whole process. However, this adversely affects the aroma and texture of chocolate.
3. The third rule is that before starting the melting process, finely chop the chocolate or grate it on a grater (possibly break into small pieces). It is important that the chopped chocolate pieces are about the same size.