Raspberry and Chocolate Tartlets Recipe. You can melt chocolate in a double boiler or in a microwave. If using a double boiler, be sure the water in the bottom pan does not touch the base of the top pan and that it never boils. Any moisture, including steam, that comes in contact with the chocolate could cause it to seize into a lumpy mass. (To save seized chocolate, whisk in vegetable oil or solid vegetable shortening, 1 teaspoon at a time, until smooth.) If microwaving the chocolate, check it every 30 seconds to avoid scorching. When the chocolate is shiny and soft, remove it and stir until smooth.
This recipe courtesy of Williams-Sonoma.
Adapted from Williams-Sonoma Collection Series, Pie & Tart, by Carolyn Beth Weil (Simon & Schuster, 2003).