Chocolate in a Microwave

Chocolate melts beautifully in the microwave if you work in short bursts and stay patient. Use 30-second intervals at medium power, stirring thoroughly between each — the residual heat in the bowl continues melting between rounds, so the chocolate often looks barely changed but will smooth out when stirred. The danger zone is overheating: scorched chocolate turns grainy and dull and cannot be recovered. If the chocolate seizes into a lumpy mass (usually from moisture contact), add a small splash of neutral oil — sunflower or vegetable — and stir vigorously; the fat reintegrates the cocoa particles and restores a smooth, glossy texture. Avoid adding water, which makes seizing worse.