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Old 10-23-2005, 08:08 PM   #11
Assistant Cook
Join Date: Sep 2004
Location: Pittsburgh PA
Posts: 25
I have worked with chocolate for a long time and have tried the microwave method with NOT MUCH success. I melt for 30 seconds and stir...and repeat the process a feew times...then ZAP it burns on me...I am like PA Baker...I stick to the double boiler method.

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Old 10-24-2005, 06:26 AM   #12
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Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
When you use the microwave, you don't have to melt it totally down; I leave some lumps in it, and the heat of the bowl usually melts the rest.

Maybe I don't have as powerful a microwave as most folks, but really, I've never had a problem!

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