Not being careful while melting chocolate in a microwave

When it comes to melting chocolate, many chefs and home bakers swear by the double boiler technique. But anyone who owns a microwave will know that using the clever device is just so much more convenient. A bowl and a few seconds of heating are all you need! However, in theory, melting chocolate in a microwave is a more practical way. Food heats unevenly in microwaves, on the whole. Because of this, the chocolate is more likely to overheat and burn if you aren't careful.

The microwave should be set so that the chocolate is warm rather than hot when melting chocolate. This means that you should never use your microwave at a power greater than 30% to 50%. Additionally, you should frequently pause the microwave for five to fifteen seconds to check on your chocolate and thoroughly stir it. The secret to getting chocolate to melt in a microwave without burning is to lower the wattage and stop the microwave frequently.