"Alan" > wrote in message >...
> what happened to me was the bottom part of the chocolate got burn
> and the microwave proof bowl was deformed at the bottom,is this a common
> sign when melt chocolate with microwave?
>
>
Microwave oven are not thesame ,,,
I had the same experience melting chocolate to make decorative
chocolate caskets.,
In one microwave the plastic container and the chocolate got burned in
just a matter of several seconds. In another unit the chocolate melt
nicely.
I suggest that you try it in medium to medium high and stri it every
20 seconds to distribute the melted and unmelted portions.

Do not wait the chocolate to be completely melted. If you say some
pieces floating on the liquid chocolate remove it and continue
stirring so that the remaining small pieces will melt.
But for me a fool p roof melting , the double boiler will do
nicely.Just ensure that no moisture condensation occur in your melted
chocolate.
Or you can improvise with a sauce pan and metal bowl. heat the water
in the pan and before it starts to boli shut the heat and dip the
stainless tell bowl with chopped chocolate pieces and stir until a
large part of it melts
If more than half of the bulk has melted remove the bowl from the
water and stir it outside the heating medium to obtain homogeneity.(
and prevent overheating).
You can return the bowl to the pan carefully repeat the process but
do not try to overheat the chocolate.
Your main purpose of is to obtain a uniform fluid mass no more no
less...
and the highest temperature is 45 degrees C.Other use 50 degrees C but
for me its too much and anything can go wrong if you are not careful.
In some chocolate the flavor seems to change, if melted at that
temperature.
Overheating the chocolate is the last thing that you will ever do as
you will destroy it and produce a burnt smell.
The best way to melt the chocolate is by slow heat but the main
problem is the time needed to get the job done is longer.
Roy