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How to avoid clumping, nail the perfect cookie — and what to do if the outside of your chocolate turns white.
"Chocolate is delicate and can burn very easily," says Bartone. "This is why we usually melt it in either a double boiler or the microwave." To melt it in a double boiler, just place a bowl of chocolate over a gently simmering pot of water (making sure not to let the bowl touch the water) and slowly let it melt. To melt it in the microwave, Bartone has his own method: "Just melt it in 10 second increments — I know this sounds like a pain, but it'll make sure the chocolate doesn't burn."
"Trust me on this one — it saves my hand from cramping up on a daily basis," explains Bartone.
Bloom is the result of improper tempering, and it can look pretty unsightly — but it's nothing to worry about. "Chocolate can bloom due to a variety of reasons," explains Bartone, "but you can always start over. Just remelt the chocolate. The bloom will disappear and look good as new."
"White chocolate is more sensitive to heat — meaning that it can burn pretty easily," says Bartone. "When melting white chocolate, just keep this in mind and go very slowly. As soon as it's warm, it's melted." If you do happen to burn it, Bartone suggests going with the flow and making caramelized white chocolate (a fancy technique pastry chefs like to use).
Because chocolate doesn't like extreme temperatures, you should avoid storing it in the fridge. "This can actually cause the chocolate to bloom," explains Bartone, "so don't do it!"