Prep a small sauce pan with about an inch of water in the bottom and source yourself a metal, heatproof bowl. One of the most crucial things in using a double boiler is that the bowl doesn’t touch the water. Bring the water to a simmer – a little bubble simmer.
Chop your chocolate into rough pieces and add into the bowl. And make sure to have a rubber spatula or wood spoon on hand immediately.
Continually fold the chocolate in the bowl, making sure to get all the bits that might get tucked into the corners of your bowl. Now as the chocolate melts, the chunks get smaller and smaller, and here is where you have to watch. Just before the final chunks of chocolate disappear – carefully remove the bowl from the double boiler.
The residual heat that is in the chocolate will help finish the melting process. That way you won’t over heat it and cause it to seize.