Take a large steel pan and fill 1/3 of it with tap water. Overheating can prevent your chocolate from melting properly. So this cold water will keep the small vessel’s (containing chocolate) temperature under control, preventing it from over-heating.
Select a small vessel and carefully insert it into the cooking pan, filled with cold water. You can use small saucepans for this purpose.
Now put the large pan on the stove with medium heat setting.
Once the pan’s water starts simmering, place the chocolates in the small vessel that you have selected for melting.
As fast as the water in the pot warm up and simmer, it will warm and dissolve the chocolate in the vessel.
Now gently stir the chocolate, using a large wooden flat spoon. Carry on stirring in slow motion in order to avoid scorching of the melting chocolate.
Once all of the chocolate pieces melt completely and become velvety smooth, take away the smaller vessel from the large pot and set it on a smooth surface.
Use the melted chocolate for dipping, coating, frosting or any other required purpose.