• Break or cut chocolate into small pieces for even melting.
• Melt chocolate over low or medium-low heat or use a double boiler. Chocolate burns easily, so it's best to melt it slowly.
• Stir gently and frequently while melting.
• Make sure that your work surface, bowls and tools are absolutely dry before melting chocolate. Water, even one drop, can cause chocolate to seize up. 

• Break chocolate into small pieces, and place in top pan of double boiler over hot, but not boiling, water. A glass or metal mixing bowl on top of a saucepan half-full of water works as a stand-in if you don’t have a double boiler on hand.

• When you’re adding chocolate to a batter or melting with butter, the direct heat method works well, but it’s not the best choice for dipping or moulding.
• Place chopped or broken chocolate in a saucepan over very low heat and stir constantly to avoid scorching. Remove from heat when only small lumps of chocolate remain, and stir until completely melted.

• Place chocolate in a heatproof microwavable glass bowl or container and heat in the microwave on medium power (50 percent) for 1 to 1½ minutes. Remove and stir. 
• Return to microwave and repeat heating, stopping oven and stirring at 30 second intervals to avoid burning. When only small lumps remain, remove and continue to stir to complete melting.  
• Take care to stir even if it looks as if it hasn’t melted at all. The microwave heats from the centre out and chocolate will burn if agitated.

Making Chocolate Leaves