Stir the chocolate as it begins to melt. Stir every so often until just a bit of unmelted chocolate remains. Remove the top pan or bowl and the retained heat will fully melt the chocolate. read more
Okay, okay, perhaps the situation isn't that dramatic. But whenever you melt chocolate for dipping, it's a question you should ask. Without tempering, chocolate won't crisp up when it re-solidifies at room temperature. It will feel soft or tacky to the touch, and will develop a blush of cocoa butter over the surface. read more