Thanks so much for this article! However, I'm curious about something. I have a fudge recipe, in which Baker's Semi-Sweet Chocolate is one of the ingredients. I microwave it in 30 second increments, stir and continue, and after it's melted and stirred, a teaspoon of vanilla is added. I've never had a problem with the chocolate seizing. Is this because it's Baker's chocolate? By the way, I add a thin layer of Andes Crème de Menthe chocolate pieces on top of the chocolate bottom layer and then add a layer of melted Baker's White Chocolate on top. It's always requested by family and friends during the winter holiday season!

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