If you use melting wafers, you don’t need to do any tempering. This is because these wafers contain vegetable oils rather than cocoa butter, and these oils don’t separate from the chocolate like cocoa butter can do. See more

If you want to use real chocolate with real cocoa butter for melting, you can: it’s called couverture chocolate (click to see it on Amazon). It’s expensive, it alwaysrequires tempering, and it can be very fussy to work with. It’s tru… See more

You can do it in a double boiler, but the easiest way is to put them in the microwave. Chocolate burns very easily, so never give them more than 30 seconds at a time at halfpower. Stir well before deciding if they nee… See more

Here are just a few ideas: Bark.Pour the melted chocolate over any combination of toasted nuts, seeds, and dried fruit for an easy, elegant treat. White chocolate poured over freshly roasted almonds is the classic bark, but y… See more