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Suzie Boozie - the trick to melting chocolate in the microwave is to add a bit of shortening. Just a teaspoon or so, depending on how much chocolate. I also find it best to use a low or med. heat and check & stir often.
I gave this recipe a low rating because I'm not sure how you could melt the chocolate in the microwave without it burning (like mine did). Instead, I suggest you just put the broken chocolate and flavoring into a heavy saucepan over low heat while stirring constantly until it's smooth, then immediately remove from heat and dip the spoons. Also, you need to refrigerate the spoons for half an hour. If there is some trick to doing this correctly in the microwave, please tell us (in detail) as I imagine it to be much easier. Thanks.
Adding the liquor turned my smooth shiny chocolate chunky and grainy, however if you keep stirring it it could be managed to still dip a few spoons (although dip isn't really the word). I didn't taste these so I am not sure if any of the liquor flavor really came through or not.