Before you start to melt the chocolate, it is important to use absolutely dry utensils and containers, as moisture will affect the texture.

RANGETOP:

Unwrap the chocolate squares and place them in small heavy pan.  Melt on a very low heat; stir constantly.  Do not over heat as chocolate will scorch easily.  Please be aware that semi-sweet, sweet chocolate & white chocolate tend to hold shape and require constant stirring.

Follow package or recipe directions exactly for best results.

DOUBLE BOILER MELTING:

Place BAKER'S Chocolate in top section of double boiler or in heatproof bowl set over a larger pan or simmering, hot boiling water.  (Bottom of bowl should not touch the hot water.)  Stir occasionally until chocolate is almost melted.  Remove from heat; stir until chocolate is completely melted and smooth.

Note: Do not allow any water to steam to get into the melted chocolate.  The chocolate will seize, become grainy and unusable.

IF MELTING IN LIQUID:

For melting in milk or water, melt over VERY low heat, stirring constantly until smooth.