Mmmelty...

Anyone who's accidentally left a candy bar in their car in the summertime knows it's not exactly rocket science to melt chocolate.

Or is it? (Food science, at least.)

According to Godiva.com, chocolate that is overheated may scorch, lose flavor and turn coarse and grainy. Here are two methods Godiva Chocolates recommends for velvety smooth melted chocolate:

With Either Method
Stir melting chocolate after it has begun to liquefy. Because of the sensitivity of milk solids to heat, milk and white chocolates should be stirred almost constantly while dark chocolate need only be stirred frequently during melting.

In a Microwave Oven
Place coarsely chopped chocolate in a microwave-safe container and microwave at MEDIUM (50 percent power) for 1 1/2 to 4 minutes, until the chocolate turns shiny. Remove the container from the microwave and stir the chocolate until completely melted. Stir milk and white chocolates after about 1 1/2 minutes. Because of their milk proteins, they need to be stirred sooner than dark chocolate. (If overheated, these chocolates may become grainy.)

In a Double Boiler
Place coarsely chopped chocolate in the top of a double boiler over hot, not simmering, water. Melt the chocolate, stirring until smooth. Remove the top part of the double boiler from the bottom.

Check out Godiva.com for instructions on tempering chocolate!