Always use a double boiler.

Make sure that the top bowl is completely dry and fits snugly in the bottom pan. If it doesn't, steam may escape and ruin the texture of the melting chocolate. Small amounts of moisture make chocolate seize or harden immediately. Once this has happened, the chocolate must be discarded and the process repeated; there is no way to re-melt seized chocolate.

Always use low heat; the water in the bottom of the double boiler should be barely simmering. When chocolate is melted over too high a heat, it will have a burnt smell and taste and may seize or separate.

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