I love to make chocolate dipped fruit, marshmallows, nut clusters, pretzels and more. However, I am not a fan of melting chocolate in a microwave. I always melt my chocolate in a heavy saucepan or double boiler. When I melt chocolate I add ½ teaspoon of Crisco for every ounce of chocolate I’m using. This creates a smoother consistency. Do not use butter or margarine as they both contain water and will seize your chocolate. When melting chocolate I use only a rubber spatula to stir the mixture. Wooden spoons can harbor moisture and seize your chocolate. Seized chocolate can not be recovered. You need to throw it away and start again.