<p>True, I think a true double boiler is much harder to find these days. Mine is from a pan set that is over 20 years old</p>
<p>OP, I wonder if the composition of the chocolate varies from year to year. When the price of sugar rises, chocolate makers can only raise prices so far. I wonder if they don’t alter the ingredients which affects your melt rate.</p>
<p>I have a “real” double boiler (which I now plan to leave to the OP in my will). :)</p>
<p>A double boiler came with my farberware set bought in 1976. I use that for fudge and some sauces, but use the m/w for melting chocolate. I never realized they had become extinct. I would bet Williams Sonoma still sells them.</p>
<p>Pyrex bowl that has the little lip side handles fits into a saucepan and makes a great double boiler that is also easy to clean. Make sure the water does not touch the bottom of the top pan and that the water does not come to a full boil *(despite the pan name). Chocolate does not like excess heat. It is even better to remove from the heat before fully melted and just stir until finished. I also have a double boiler made for dipping chocolate that is deeper.<br>
They are alive and well and on sale at Amazon.
[Amazon.com:</a> Farberware Classic Stainless Steel 2-Quart Covered Saucepan with Double Boiler Insert: Kitchen & Dining](<a href=“http://www.amazon.com/Farberware-Classic-Stainless-2-Quart-Saucepan/dp/B00004RGB7/ref=sr_1_2?ie=UTF8&qid=1355749905&sr=8-2&keywords=double+boiler]Amazon.com:”>http://www.amazon.com/Farberware-Classic-Stainless-2-Quart-Saucepan/dp/B00004RGB7/ref=sr_1_2?ie=UTF8&qid=1355749905&sr=8-2&keywords=double+boiler)</p>
<p>This is what I have
My mother used to work there
[Rena</a> Ware 18 8 7 1 4" 3 Piece Double Boiler Set | eBay](<a href=“http://item.mobileweb.ebay.com/viewitem?itemId=251190996779]Rena”>http://item.mobileweb.ebay.com/viewitem?itemId=251190996779)</p>
<p>OP here. Off to Walmart at lunch to try and find a reasonably priced (aka cheap) double boiler. I have used the pot in a pot homemade version before but made a big mess. Will report back…</p>
<p>I found this method on line once. I wish I could find it again to give you the video, but I will say it works great and no special equipment needed.</p>
<p>Cut the chocolate into small pieces, or use chips and put them in a metal bowl. Take a frying pan (yes a frying pan) and put very little water in it. Use just enough to cover the bottom of the pan. Place the bowl in the pan, the very thin layer will be enough to float the bowl. Heat the pan until the water starts to bubble, and the chocolate starts to melt. Don’t wait until it is completely melted. Remove the bowl and stir until the chocolate is smooth creamy and ready to go. The chocolate will stay melted for a long time and won’t clump. If after stirring, it isn’t completely melted put it back in the water for another minute. Unlike a double boiler, you can see the underlying water to know when it is boiling, also it won’t spatter up and get into the chocolate.</p>
<p>There was one thing I forgot, to get the shiny look you hold back some of the chocolate and add after the rest is melted. It tempers the chocolate to eliminate the dusty appearance. </p>
<p>Ina Gartner has this method for microwave:</p>
<p>“To make tempered chocolate, chop the chocolate into pieces and place ¾ of it in a small glass bowl in a microwave for 20 seconds exactly. Stir the chocolate and continue to microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. Add the remaining ¼ of the chocolate and stir until smooth. The chocolate should register 87 to 89 degrees F on a candy thermometer.”</p>
<p>pyrex bowl in the microwave works</p>
<p>I have found the key to melting chocolate in the mw, is to heat for short periods and stir often as others have mentioned. What I’ve found is that the chocolate doesn’t deform, yet has melted to some extent. Many people will look at it and let it heat for another period, thinking it hasn’t melted yet and then causing it to burn. I’ve also placed a bowl of water in the mw next to the chocolate, thinking it will dissipate the microwaves more evenly.</p>
<p>OP - Bed Bath and Beyond had a double boiler for under 20$ - I picked one up a couple of weeks ago since the kids were talking about recipes that involved melting chocolate. We’ve tried the microwave method and that does work, but I’ve heard it is much easier with the double boiler.</p>
<p>I frankly think it’s more difficult in a microwave, I tried it once when I broke down and bought a microwave… but I’m not a microwave fan…</p>