The aim is to melt the chocolate uniformly without cooking it or burning it. Proceed as under. 1. Grate or chop chocolate from a bar or block for even melting. 2. Place the chocolate pieces in a heatproof bowl and then stand this bowl over a pan of gently simmering water. Make sure that the base of the bowl is not in contact with the water and that the water is not boiling rapidly. Boiling water will produce steam, which will cause the melting chocolate to stiffen up. 3. Stir continuously until the chocolate has melted and the mixture is smooth. Try to prevent any water or steam coming into contact with the melted chocolate. A small amount of liquid, even from a wet spoon can cause the chocolate to seize and stiffen, rendering it unusable. Also bear in mind that the weather will affect the melting and re-setting times of chocolate. Try not to expose the chocolate to extremes of temperature. Once you have mastered the art of, working with chocolate will be a satisfying.