I've never understood either the double boiler, or the microwave. It always burns in the microwave, and its hard to do medium sized-batch. The double boiler apparently siezes occasionally, so I hear. I've always done it as a pan over low heat, with a pat of butter (To prevent burning in the first 20 seconds, depending how much chocolate you have, it shouldn't effect. And I'm guessing it doesn't seize because of the added fat as well?). Start with a cold pan, and keep the butter moving. Just as it starts to melt, add small bits of chocolate.when its half melted, kill the heat.

Ach, fatty milk chocolate, and you add butter to it ? Noooo (makes the sign of a cross) back I say with your evil fatty foods !

I don't think I'm actually increasing the "fat density" at all, and only by a little. Just use less chocolate :P (You should see the brownies I make :P)

Well, in truth, using margarine (Oleo) would be much worse. Transfatty acids and all.

Ugh, margarine is a no-no-no-no.

I have been substituting Olive oil for most everything I would use butter for (except anything baked/cooked under high temp. since Olive oil tends to smoke or scorch more easily then regular veggie oils). I even use a dribble of Olive oil on air popped popcorn. (Yeah, I still have an old hot air popper)

You should try coconut oil, but don't use extra virgin or unrefined if you don't want whatever you're cooking/baking to taste like coconut. It's super healthy for you and you can sub it for butter. I can't have butter right now because my baby is allergic to milk so I've been using coconut oil and it's been great for me. Just thought you might be interested :)

Safflower oil is REALLY good too. I have replaced my olive oil with that because it is so much better

Canida has made a good suggestion here....

Ah well, I forget about the old nuker, being I am an old schooler and all ;-) but you are probably right

BTW: If you are up to it, here are a few more slightly more complex recipes: Chocolate-Covered Raisin Clusters INGREDIENTS 1 package (6 ounces) semi-sweet or milk chocolate chips 3 tablespoons light corn syrup 1 tablespoon water 1-1/2 cups raisins Instructions: Combine first three ingredients and place over hot (not boiling) water until chocolate melts, stirring frequently. Remove from heat and stir in raisins, coating well. With teaspoon, drop in small clusters onto waxed paper. Chill until firm. Makes 2 1/2 dozen clusters Chocolate Covered Raisins If you need a chocolate fix, but are short on time, give these a try! They do need to chill, but take just a few minutes to prepare. And they're delicious! Ingredients: 1 cup semisweet chocolate chips (6 oz) 1/4 cup dark corn syrup 2 Tbsp. powdered sugar 1-1/2 teaspoons vanilla extract 2 cups raisins Ingredients: Combine chocolate chips and corn syrup in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stiring constantly. (Or melt in microwave at 50% power.) Remove from heat, and stir in powdered sugar, vanilla and raisins. Drop by half-teaspoonfuls onto wax paper; chill. Store in refrigerator. Makes about 5-1/2 dozen candies. Chocolate Dipped Raisins Ingredients: 12 oz. raisins 7 oz. Hershey's Milk Chocolate Bar, melted 1 cup semisweet chocolate discs, melted Instructions: In a saucepan over low heat, melt chocolate bar and disks. Set saucepan in hot water to maintain dipping consistency. Dip several raisins at a time in chocolate. Place in paper candy cup. Repeat with remaining chocolate and raisins. Refrigerate until chocolate sets, about 10 minutes. Store covered in refrigerator.

by "regular" chocolate, do you mean *shiver* milk chocolate?

LOL Sorry, I just love my DARK 85+% Lindt chocolates *yum* but they are a bit strong for some.

*sigh* milk chocolate has sooooo little chocolate in it that one can not "savor" the richness that is chocolate (plus milk chocolates are fatty, and Dark chocolates are good for you LOL, another reason not to like them, eh ? ).

Ah yes, but to me, I like the taste of Chocolate, thus my preference of the Dark. Everyone has their individual tastes however, and I am not trying to dissuade you from yours :-)

Don't expect the pretty, shiny coating that Rasinettes have. That add a confectioner's glaze to the surface of the chocolate. Not easily accomplished in the kitchen.

Thinking back to an Instructable on How to Not Eat Bugs, isn't confectioner's glaze made of insects?

Certain ones are, yes.

You're right, not on little raisins. With Chocolate covered Peanut butter eggs where we make them bigger, it is possible by using a little paraffin after they cool. But that would be difficult at best with such a little "package".