Use a microwave-safe bowl
Chop chocolate into small, even pieces
Microwave in short intervals (10–30 seconds)
Stir after every interval until smooth
If needed, add a small amount of neutral oil or cocoa butter to improve flow
Melt over a double boiler if preferred
Place a heatproof bowl over (not touching) simmering water
Stir chocolate constantly until melted
Remove from heat as soon as fully melted
Keep water away from the chocolate
Avoid overheating; stop when just melted
For best results, melt dark chocolate to about 45–50°C (113–122°F) and milk/white chocolate to about 40–45°C (104–113°F)
Use immediately for dipping or coating