Method: This is a standard way of melting chocolate when making truffles or fudge. Place finely chopped chocolate in a heat-safe bowl. Heat coconut cream or milk until hot, but not yet boiling, and pour over the chocolate. Let sit for 30 seconds. Whisk vigorously until the chocolate is fully melted and incorporated.
Note: If you are dairy-free, please use coconut cream or a non-dairy milk such as hemp milk.
Pros: Lower likelihood of scorching than The Microwave method.
Cons: Chocolate pieces have to be very small, or it may not fully melt; Getting cream/milk to the perfect temperature can be finicky; Only suitable for recipes where the chocolate will be incorporated with a type of milk/cream.