Preparation Steps

• Set out a completely dry, heat-safe bowl and a flexible silicone spatula. Measure 10 oz chocolate chips and set aside 2 tablespoons for later (this quick “seeding” smooths and glosses the melt). If you like, briefly warm the empty bowl with hot tap water, then dry it thoroughly.
• Microwave method: Add the remaining chips to the bowl with the coconut oil. Microwave at 50% power for 45 seconds. Stir slowly for 30 seconds. Continue microwaving at 50% power in 15–20 second bursts, stirring well after each, until the chocolate is about 75% melted and quite fluid.
• Stovetop method (double-boiler style): Pour 1 inch of water into a small saucepan and bring just to a gentle simmer over medium-low heat. Place the bowl on top so the bottom does not touch the water. Add the chips and coconut oil, stirring steadily as they soften. Keep the water at a bare simmer (no vigorous bubbling) until the chocolate is roughly 75% melted.
• Finish the melt: Remove the bowl from heat. Add the reserved 2 tablespoons of chips and the pinch of sea salt. Stir continuously for 1–2 minutes; residual heat will finish melting and the seeding will make the chocolate extra smooth and glossy. If tiny bits remain, let the bowl rest for 2 minutes, then stir again before considering more heat.
• Hold and use: If the chocolate thickens as it sits, rewarm gently—10 seconds at 50% power in the microwave or 15–30 seconds over warm (not hot) water. Use immediately for dipping, drizzling, or coating. Tip: Even a single drop of water can seize melted chocolate—keep bowls, spatulas, and the rim of the bowl bone-dry.