Not chopping chocolate before melting it

Although it may be tempting to break a chocolate bar into bite-sized pieces and place it in a basin to melt, there is a compelling reason to chop it instead. Chopping chocolate slabs into small shavings will cause them to melt more quickly and uniformly, as well as less prone to burn, unless the pieces are already uniform in size, like chocolate wafers. Despite the fact that chopping chocolate may appear straightforward, there are a few clever techniques that can make the procedure much simpler. A cold, hard bar of chocolate can be softened by heating it for 10 seconds at a time, which makes it easier to cut. If you want to prevent the chocolate from melting into a liquid puddle, only warm it up until the corners start to gleam.

Chopping a chocolate bar with a smooth surface will also be simpler if you use a serrated knife. It's also a good idea to anchor the chopping board by putting a wet towel below it since it will secure the chopping board in its position and prevent chocolate shavings from flying all over the counter.