Don't let the blueberries fool you…there's chocolate in this blog.

Melting Chocolate

I am sure to be sharing recipes that involve dipping things in chocolate, so I’m posting this so that I can link back to it in future chocolate dipping posts for reference.  After all, since I plan on using chocolate liberally what better place to start than to show you how to melt the stuff? The good news is it doesn’t involve any fancy equipment like double boilers or fancy terms like “tempering”.  All you need is a bowl, a microwave, and of course a spoon to lick!

My normal go-to when it comes to chocolate is Green & Blacks, but a new favorite of mine is Equal Exchange dark chocolate, not just because it tastes delicious but because it is fair trade and supports small farmers.  Always go for dark chocolate that is at least  70% cacao to enjoy the health benefits . I’m able to enjoy up to an 85% bar– anything higher than that is a bit too much, even for me!

Break the bar into small, even sized pieces and place in a microwave safe container that won’t get too hot with repeated microwaving.

Microwave for 30 seconds, remove and stir.  Continue microwaving in 15 second increments– you may be tempted to go longer– don’t! Stir after each time.  Your chocolate will start to look like this– this is good.  Keep going!

You will start to notice as it gets to be almost ready that the bowl gets warm.  Eventually you will just be able to stir the remaining “chunks” for a couple of minutes and the warmth of the bowl will melt it the rest of the way.  It is very important that you do not heat for too long or the chocolate will seize, and then you might as well throw it away– which we NEVER want to see happen!

Your finished product should be smooth and shiny.  Now, go find something like frozen banana pieces or other fruit like blueberries or strawberries, or even nuts and get dipping!!

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