One of the most frequent questions that come in to the Kitchen Shrink is, “How can I melt chocolate without the risk of it scorching or suddenly getting firm.” Chocolate is very sensitive to heat and it is best to melt it slowly. I like to melt it in the top of a double boiler or a metal bowl set over water that has come to a boil and then been removed from the heat. Be patient and when it looks as if much of it has melted, remove it from the hot water and whisk it until it is all melted and smooth. You can also set a heat-proof glass measuring cup into the pan of hot water and add the chocolate to the cup. Be careful not to let any of the water splash into the cup because, while you can melt chocolate with a liquid as long as you have at least a tablespoon of liquid per ounce of chocolate, small amounts of a liquid will cause chocolate to “seize” and become hard and lumpy. If you do have that happen, you might be able to save the chocolate by quickly stirring in 1/2 teaspoon vegetable oil per ounce of chocolate. You can also melt chocolate in a microwave, but be sure to use 50% power and microwave for short intervals at a time. Whisk, and if you don’t have a turntable in your microwave, turn the dish frequently.