There are different ways to melt chocolate. Here are two good methods for melting chocolate so that it is smooth and glossy.
In the top of a double boiler over hot water, not boiling water (don’t let the bottom of the bowl touch the water, melt chocolate; add cream, stirring until smooth. NOTE: Be careful boiling water may cause steam droplets to get into chocolate which can result in “seizing,” when the chocolate becomes stiff and grainy. NOTE: If you don’t have a double boiler you can improvise one by placing a glass or stainless steel bowl over a pot of simmering water. Remove from heat and blend in brandy, liqueur, or coffee. Let the chocolate cool slightly, but it should not set.
Microwave Melting Chocolate:
In a microwave-safe bowl, melt chocolate chips using either the defrost setting or 10-percent power in the microwave. Microwave for 1 minute, then check and stir. If you need more time, do it in 10-20 seconds intervals and check and stir after each addition of microwave time. Remove the container from the microwave and stir the chocolate until completely melted. Baking chips and baking chocolate may appear formed and un-melted after heating but will become fluid after stirring. Blend in cream, brandy, liqueur, or coffee.