You can skip this step if you’re using chocolate chips.
You can test whether a dish is microwave safe by placing it in the microwave along with a cup of water. Turn on the microwave for 1 minute on high heat, then touch the dish. If the dish is cool and the water is warm, the dish is microwave-safe. However, if the dish is hot and the water is cold, the dish absorbs heat and should not be used in the microwave.
It’s best to start with a small amount and add more if you need to. Do not allow any water to get into the chocolate. The chocolate will seize and become lumpy, making it unusable.
If you’re not sure how to change the power level, check your microwave’s manual. If you need to, you can also use the defrost setting.
Be sure to scrape the sides of the bowl when you stir the chocolate. The sides of the bowl will heat the fastest, so the chocolate will scorch there first.
When most of the chocolate is smooth with just a few solids remaining, do not heat it any further. Dark chocolate will take longer to melt, while milk and white chocolates will melt more quickly.
If the chocolate gets hard while you’re working with it, place it into the microwave for an additional 20 seconds, then stir it again. [9] X Research source
