How to Melt Chocolate - as part of the expert series by GeoBeats. Hi, I am Pascal Dionot with Classic Cooking Academy. Melting Chocolate. Well first of all we have two kinds of chocolate. The real chocolate that has four ingredients, cocoa mass, cocoa butter, sugar and vanilla. And which we call junk chocolate and I do not say junky in a bad way, chocolate chips where the vanilla has been replaced by artificial vanilla and the cocoa butter has been replaced by shortening and other elementary waxes. Chocolate, a good quality to go like this one, this is a 62%. 62% means that there is 62% cocoa mass, so the higher the number in chocolate the more bitter it is, the lower the number, the less coca mass that it has the more sugar and the sweeter it becomes. The most important thing about chocolate, is never melt chocolate on a direct flame or direct stove, always over steam. Chocolate should never reach 130 degree Farenheit or higher as you would burn it. It will not catch on fire, it will not smoke but the chocolate becomes gritty. We are separating the fat from the sugar and have some granulated stuff. So do not get your chocolate too hot and keep on stirring it. The water should not be boiling, we want to have very light temperature and if it is too hot take it off the heat. Chocolate melts slowly and once the chocolate is melted we have a wonderful texture. It should not be grainy, it should be very shiny and well mixed.