Hi All,
I just want to try dipping in chocolate, but I haven't done that before. I just want to know how do I have to do it? Do I need a double boiler? I do not have one. 
Is the any othe method? What kind of chocolte should I use? any kind is ok or I need an special kind. Thanks so much. Sorry about so many questions. I just want to learn 
Biviana
I love to melt mine in the microwave. I think there are directions on the candy melts bags. I like to use the candy melts as they come in lots of colors. I also like using chocolate chips with a little crisco. I believe I melt about 1 min. on high, stir, then go in 30 sec intervals stirring after each till the chocolate is melted. Just don't get water in the chocolate or it seizes up. (however if that happens, sometimes a little more crisco added in can save it)
You can melt chocolate in the microwave (slowly, and stirr often) but I prefer to do it "double boiler" style. I don't have an actual set of double boiler pans. I use one of my pyrex bowls (metal will work fine too) and match it up with a taller saucepan, so it just sort of sits on top. The bottom of the bowl goes into the pan just a little bit.
Put about 2 inches of water in the saucepan. Put on low heat. Put chocolate in the bowl and set on top of saucepan. Stir frequently. Just make sure no steam gets into the bowl with the chocolate. I keep a towel handy just in case.
You don't really need any special kind of chocolate. You can use chocolate chips, candy melts or baking bars (our grocery store sells Ghiradelli bittersweet bars (note that's not the same as unsweetened). Chop up a bar into smaller pieces before melting.
For dipping, you don't have to mix anything in with the chocolate unless you want to add a flavoring, you can add LorAnn flavoring oils. Be sure to use oil-based flavorings and not one with ANY water in it at all. Some people and some recipes call to add some corn syrup or crisco, but I have better luck with just the chocolate. Addind a fat keeps it a little softer texture after it cools.
Just take your time, don't rush it, keep the heat low. Stir often
Once the chocolate is melted, you can turn the heat off and keep the bowl over the warm water while you dip stuff in. If it starts to get thick, turn the heat back on a little.
Also be sure that whatever you're dipping is dry. If you've washed fruit, be sure to dry it well with a towel and give it some time to air dry as well.
There are two secrets to chocolate that I know:
1. Water and melted chocolate do not mix. It will seize up and turn into a stiff, gloppy cement
2. Don't burn it- it will also change texture and become sort of gritty.
I hope this helps!
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