I put the lid on and do 30 sec intervals only and then stir.  When you need just a dab more to melt do 20 secs.  I use my lid as well or use our double boiler to melt choc!

I think I read somewhere that you can add paraffin wax to the mixture to thin it out and keep it at the right consistency. I couldn’t say how much to use, as I have never done that, but maybe someone else here can answer that question.<o:p></o:p>

There is a point when melting chocolate in the microwave or any other way that you can actuall overcook or scorch the chocolate.  That's what it sounds like to me when you said it gets thicker. 

 

Just to be safe, mix every 30 seconds in the micro.  Even if it looks like it's not melted at all, give it a mix.  Mix for a couple seconds before putting it back in though because the chocolate will continue to melt.  When there are just a few lumps don't put it back in until you've stirred thoroughly.  It may be properly melted, if not then pop it in a few seconds longer but not the entire 30 sec. 

 

Almond bark will not be runny, it's a fairly thick liquid.  You really don't want it to be too thin when dipping pretzels or anything else.  You need some sort of thickness to get it to stay on what you're dipping. 

 

Michelle

Here are some links that might be of help...

 

 

 

Michelle

In reference to paraffin wax, I have a recipe that calls for a 12 oz bag of choc. chips to be melted with half a stick of paraffin wax. 

 

HTH!

Sandi

You can also add a dab of shortning when you are melting it.  As someone else posted it is VERY easy to over heat chocolate.  IF I were going to do a large batch of dipping I would use a double boiler (you can put the batter bowl in a pan and heat the water if you don't have a Double boiler) to keep the chocolate at an even consistancy.  You would need to work very fast after microwaving and by re-heating it over and over are more likely to scorch it.  (BTW white chocolate burns faster and if it is old won't melt at all-just clumps!)

 

ALSO if you do use a double boiler be very careful not to let ANY water into the chocolate that will sieze up the chocolate.

I had that problem last night...I used a Dboiler.

 

I researched it......I had too high of a lite and melted too fast...which is not good.

 

2nd batch I did I did much slower, water was barley simmering and worked perfectly.

 

 

I was making choc pretzles & nut clusters last night - shortening works great to thin out the candy melts.  I actually used my double boiler (old one, don't have a PC one) to do one batch (mint choc) and then used my small BBowl to do a second color (green).  worked wonderfully!   I could dip & drizzle in 2 colors :)  Just wish I was finished...  too much to do.

 

As for the micro - definitely mix every 30 sec.  use the mini-whisk, too.  The heat from what's already melting will help melt the rest if you just take a little time w/it.  Don't just stir for a couple seconds, give it a minute before you put it back in. 

 

Good luck!

 

Kim