Best:
If you have a double boiler, boil water in the bottom pan, put the chocolate in the top, when the bottom water is boiling, turn down the heat.
Wait.
This works for marshmallows and for chocolate chips too.
Next Best:
If you do not have a double boiler, put a small pan inside of a larger one.
Put water in the larger one (not enough to spill into the smaller one.
Bring the water to a boil and reduce the heat. Put the chocolate in the smaller pan. Wait.
Really Roughing It:
Put the chocolate into a skillet (fry pan) - preferably one that is heavy. DO NOT use HIGH heat! Keep the heat at medium or lower. Put in the chocolate. Watch it. Do not let it start to bubble (stir it). Wait - but watch it this time.
Trick:
Put a little of the shortening you are using in the recipe into the pan with the chocolate to keep it from sticking. About 1-2 Tablespoons. Take it from the shortening you already measured so you are not adding extra to the recipe.
If you Burn the Chocolate
If you burn the chocolate - throw it out! You cannot save it! Tastes awful!
Go to the store - buy more and try again.
Or make a vanilla version of the recipe.
Microwave Madness:
In a pinch I put chocolate into a 2 Cup glass measuring cup and put it in the microwave. Do it in 20-30 second intervals. Careful - you can overcook it and you can burn it in a microwave. I prefer not to use the microwave - I think it changes the taste of the chocolate. I am a purest.
Do not microwave a little plastic measuring cup unless it says it is microwave safe. Plastic melts.
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