This is just a microwave melting procedure for pure chocolate block. I mean pure, no added ingredients like sugar, milk and lecithin. You may tweak this to suite tempering procedure. The kind of very strict heating and cooling procedure to achieve a shiny appearance and nice snap.
I have a tempering procedure of my own. Much simpler than any instructions found on net. I melt it up to 45°C or even higher. The two things I avoid are getting it scorched and boiled. Let it cool to room temperature without stirring and agitation. Then, stir for about ten minutes. Pour to clean chocolate molds and put in refrigerator for about 20 minutes to harden. Easy, though it took me several months to figure this out.
Get a microwave oven safe melting pot. A PP container of ceramic bowl. Be sure the chocolate block volume you are going to melt can only fill up to three quarters of container capacity.
Put the chocolate block in container and place it inside oven. No need break it to chunks. We’ll do it later. Set the oven to high and heat for two minutes.
Take it out. It should be partially melted. Get a knife and break the non melted blocks to chunks. It should be very easy by now.
Take the container back in oven and heat for another two minutes.
Stir to melt all the chocolate. It is now ready for whatever purpose you have in mind.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.