Posted 22 February 2013 - 04:17 AM
You definitely should *not* melt chocolate in a glass bowl, IMHO. Glass has a massive capability to hold heat, so if you overheat the chocolate, it's going to stay hot for longer.
My 2c is also that you shouldn't melt it over water, simply because it's so easy to get water in your chocolate. Heaps of people are going to say they've never had problems, but for me, it's not worth the risk. If you use your microwave, with a microwave safe plastic bowl, you're going to have no problems at all, so long as you're careful, monitor the temperature and just use short bursts, never more than 30 seconds. I always microwave on high, just carefully. I've never overheated it.
Other options I have available are a melt tank and a dehydrator set at 45C, dump the chocolate in it and seal the bowl with gladwrap the night before and it's ready to precrystallise the next morning.