What is the correct way to melt chocolate?

Ive been having trouble with this and can't find a receipe.... Please help me!

Do u boil water and melt the chocolate on a separate pan on top of the boiling water?

What type of chocolate to you use? Do u put anything in the chocolate?

I was planning on making chocolate covered pretzels and nuts for my cookie trays.

Thanks so much

I melt it in a double boiler or in a metal or glass bowl over a pot of boiling water.

I add a pat of butter to the chocolate to give the chocolate 'shine'.


You can use chocolate chips but they sell bakers chocolate and that goes on much smoother. If there is a chocolate store near you go to them and ask them.

Great, Thank you so much!!

I make chocolate covered pretzels all the time and did a ton this weekend. Don't let the water boil while the chocolate is over it, keep it just below simmering so the chocolate doesn't burn. If you use baker's chocolate its good alone, if you use chocolate chips add a spec of veg oil (like 1/4 tsp to 1/2 bag of chips), this will keep it smooth and help prevent it burning. If you keep the water at the right temp you can keep the chocolate on it for a really long time.

Just a side note - I use pretzel rods and dip them in various toppings and then bring them as gifts to parties. The ones I made this weekend were rolled in:
chopped up candy cane
M&Ms
chopped nuts
dried cranberries & coconut
mixture of white and milk chocolate
colored sugar crystals

Those sound delicious SeptBride, thanks, I can't wait to go home and try making it now!

I never use a double-boiler, mostly because I don't have one, but I melt it on the lowest possible setting on the stove. The trick is to keep your eye on it and stir it frequently to prevent it from scorching.
Also, when you're done, don't just turn the burner off, remove the pan itself from the burner.

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Posted by SeptemberBride03

I make chocolate covered pretzels all the time and did a ton this weekend. Don't let the water boil while the chocolate is over it, keep it just below simmering so the chocolate doesn't burn. If you use baker's chocolate its good alone, if you use chocolate chips add a spec of veg oil (like 1/4 tsp to 1/2 bag of chips), this will keep it smooth and help prevent it burning. If you keep the water at the right temp you can keep the chocolate on it for a really long time.

Just a side note - I use pretzel rods and dip them in various toppings and then bring them as gifts to parties. The ones I made this weekend were rolled in:
chopped up candy cane
M&Ms
chopped nuts
dried cranberries & coconut
mixture of white and milk chocolate
colored sugar crystals

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I was just going to post on these. I do have a question, does one type of chocolate come out better as far as semi or bitter sweet?
Also, while ur making them are u putting them on wax paper to dry?
Yours sound really good. I wish you were coming to my house!

mmmmmmmmmmmmmmmmmmm
chocolate!!!!

they also sell little chocolate melters now...my mom got me one...i still havent' used it...but i may just have to make some pretzels tonight now!!!

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Posted by BermudaBride
I was just going to post on these. I do have a question, does one type of chocolate come out better as far as semi or bitter sweet?
Also, while ur making them are u putting them on wax paper to dry?
Yours sound really good. I wish you were coming to my house!

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It depends on the brand and kind of chocolate you want. Unsweetened is used in baking primarily, bittersweet is too bitter for dipping, semi-sweet and dark chocolate are the same thing and better for dipping, milk is the sweetest and also good for dipping.

I recommend the Ghiradelli Double Chocolate Chips for melting (they're semi-sweet/dark). Be sure to make sure the pan you use is dry becuase moisture can cause the chocolate to seize and then it's ruined.

Also, temper the chocolate before dipping. After it's melted, stir until it's glossy and smooth and slightly cooled. This will help the chocolate to harden into a nice, smooth shell on your dipped items. And it will make the hardening much more uniform.

I've often taken the easy way out and popped some semi-sweet chips in the microwave, stirring VERY frequently.

works fast, and does the trick!
I also add the butter for shine

No need to thank me, just bring me lots of chocolate-covered pretzels!

If I could send them through email, I would.