I ALWAYS melt my chocolate in the oven. I use a metal bowl and "bake" it at various temperatures, depending on what else I'll be using the oven for. I never use high heat (above 350), but the higher the temperature, the more closely I watch it. It doesn't take long to melt. I've never had it seize or burn. When using chunks or baking squares, most of the time I don't even bother chopping the chocolate first. It melts just fine even when in large pieces

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