I melt chocolate mostly to coat candy Easter eggs & pretzels. My oven can be set for 100* but once the oven reaches that temp it tends to get a little hotter with all that metal. What works better for me is leaving the chocolate wafers (Merckens) in the oven with just the oven lights on for warmth ...you are shooting for only 100*. It will take a couple of hours for 3+ pounds in a shallow pan to melt. You want the lowest temperature possible to get it to melt. The hotter it gets, the less glossy it will be and you will get a haze known as a 'bloom' on it. You want warmth, not heat, for beautiful chocolate coatings. Remember, chocolate will melt in you hand and melting is all that you want to do.

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