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Many recipes call for melting chocolate in a double boiler over simmering water. This technique is fine, but there’s a faster method: Use the microwave.
Vosges Haut-Chocolat’s Katrina Markoff shows how in the book, “Chef’s Secrets: Insider Techniques from Today’s Culinary Masters.” Place chopped chocolate in a shallow container. Melt in 20-second intervals at medium (50 percent) power. Stir between intervals to ensure the chocolate is being uniformly heated.
Proceed with caution: even when microwaved chocolate appears to be intact, its interior can be extremely hot.
