Chocolate must never be melted in a pan set directly on the burner or it will likely scorch before it tempers. Use a high quality double boiler or, if you are like most people who have cluttered cupboards full of mismatched pots and pans that don’t have lids and make a terrible racket everytime you reach for a saucepan, you can make your own.
Set a Pyrex or other heat-proof bowl (which is to say, not plastic) over a pan with about half an inch of water. Your bowl should fit snuggly over the pan so that no steam escapes, but not sit too deep into the water or the chocolate will scorch. Be sure you don’t add more than about half an inch of water to the lower pan, or the steam will find a way to escape one way or another and you will have a terrible mess and it won’t be worth it.
Keep a lid nearby. When you remove the melted chocolate from the pan to cool, you are in the Danger Zone. You must move fast or the steam will reach your chocolate and kill it faster than a rattlesnake on steroids. The smaller your kitchen, the bigger the risk.
Be sure you have a space cleared to set the melted chocolate when it is time. Set a towel there. Remember that the bottom of the pan or bowl will be wet. When you pour your chocolate into the molds, this water can drip and destroy your chocolates. The towel will save you. Move your melted chocolate swiftly to the towel, spin around, and slap the lid on the pot of steam before that rattlesnake gets out. Spin back around (you are wearing heels and playing the soundtrack to Mary Poppins aren’t you?) and cuddle that bowl of melted chocolate with that drip-catching towel and dry it off like it’s a good-looking stranger coming out of the pool. Oh, my, you’re dripping wet, let me help you with that, just a little bit more, almost done . . .