Fill a saucepan with 1 to 2 in. of water. Place a stainless steel or heat-safe glass bowl on top of the saucepan. The bowl should nest in the saucepan without touching the water.
Chocolate is already a staple in cookies, cakes and baked goods galore, but it finds even more culinary uses when it's melted. Here's our tried-and-true method for melting chocolate on the stove (without a double boiler).
Bring water to a boil over medium heat; reduce heat to low. Add chopped chocolate to bowl.
Stir frequently with a heat-safe rubber spatula until chocolate is melted and smooth. Do not allow chocolate to come into contact with steam or water. When chocolate is melted, lift bowl from saucepan and immediately dry bottom of bowl with a towel.
Hyvee Culinary Expert TipIf your melted chocolate takes on a grainy or pasty consistency known as seizing, you have either burned it or it's come in contact with water and can't be saved. Always melt chocolate over low heat and keep it free of water to avoid seizing.