a. Direct heating melting method:
1. Cut the chocolate into small pieces and put them in a container.
2. heat it to melt without water, and do not directly heat it.
3. When the water in the bottom basin boils, it will be turned off. The heat-insulating water will be continuously stirred until the chocolate melts, but it cannot be sent away to avoid bubbles.
4. some chopped chocolate pieces can be left in case there is little chocolate in the basin, the temperature is too high or there is oil-water separation, so as to adjust and reduce the temperature.
5. It is better for the container containing chocolate to be higher than the basin containing water on the outer layer, so as to avoid water vapor or water droplets falling on the chocolate.
B. Sectional heating melting method:
1. Cut 2/3 of the chocolate into small pieces and put them into a container.
2. heat it to melt without water, and do not directly heat it.
3. Turn off the flame when the water in the bottom basin boils, and stir the insulated water until the chocolate melts at a temperature of 45 to 5 degrees.
4. slowly add the remaining chocolate pieces and adjust or lower the temperature to 3-31 degrees.