Not using butter or oil to melt chocolate

While chocolate can be melted on its own, adding oil or butter can significantly alter the flavor. When chocolate melts, ingredients like butter and oil raise their fat content. A larger fat content will make chocolate more spreadable, improve its texture, help it melt more smoothly, lower the temperature at which it will harden, and give it a glossy appearance when it does. Additionally, using butter with chocolate will aid in blending the chocolate with any extra ingredients. It is also essential for preserving confiscated chocolate.

But there are a few things to consider when melting chocolate in butter or oil. It's ideal to use an oil or butter with a neutral flavor; unless the recipe specifically calls for it, you don't want your chocolate to taste like sesame oil or herby butter. Additionally, be careful that the butter is not too cold, as this increases the likelihood of the chocolate seizing. To prevent overheating and the cocoa butter in the chocolate from floating in a separate layer on top, make careful to melt the butter and chocolate together at the same time over low heat. To help thin and melt the chocolate, often one tablespoon of butter or oil is sufficient for every 12 ounces of chocolate chips or shavings.