Melted chocolate is healthy although melted chocolate is not healthier than non melted chocolate.
Non melted chocolate is usually healthier than melted chocolate but they both are good for you whether in melted form or non melted form.
Melted chocolate can turn white when moisture comes into contact with the chocolate and when this happens it's called sugar bloom.
Sugar bloom and fat bloom occurs due to improper storing conditions, dramatic changes in temperature, or a poor tempering process.
To prevent sugar bloom and prevent your melted chocolate from turning white you should melt and then work with your chocolate at a temperature lower than 89F.
Go lower in temperature if you are dealing with white or milk chocolate.
You can eat burnt chocolate although the burnt chocolate may not taste as good.
But it's safe to consume burnt chocolate if you want to eat it.
To avoid burning chocolate when melting it heat it up slowly and stir it often.
For example to melt a Hershey Chocolate bar without burning it microwave it slowly or use low heat in a pan and stir until it's melted.
To microwave the Hershey chocolate without burning it.
Unwrap your Hershey's chocolate bar.
Microwave for 30 seconds at low power.
Microwave for 10 to 20 seconds, then stir.
Remove the bowl from the microwave.
Apply it immediately to the recipe you are following.
Hershey's chocolate is good for melting as it melts at lower temperatures than baking chocolate does.
The Hershey's chocolate melts at 75 F while baking chocolate melts at higher temperatures.
To melt Hershey's chocolate.
Unwrap your Hershey's chocolate bar.
Microwave for 30 seconds at low power.
Microwave for 10 to 20 seconds, then stir.
Remove the bowl from the microwave.
Apply it immediately to the recipe you are following.
Other chocolate that is best for melting include.
Godiva Milk Chocolate Real Melting Chocolates.
Ghirardelli Dark Melting Wafers.
Callebaut Finest Belgian Dark Chocolate.
Merckens Melting Wafers Milk Chocolate.
Wilton Chocolate Pro Melting Wafers.
Lily's No-Sugar Added Baking Chips.
Sarah's Candy Factory Coating Wafers.
Dolci Frutta Melting Wafers.
All chocolate will melt, but not all chocolate will resolidify nicely.
Often, after chocolate melts it develops as dull, almost chalky appearance.
It can also be brittle, rather than snappy.
Good melting chocolate will melt at low temperatures and become smooth if done correctly.
The ideal chocolate for melting and dipping is called "couverture" chocolate.
Couverture chocolate has a higher ratio of cocoa butter to cocoa, which helps it melt more smoothly.
If you can't find couverture, use the best quality chocolate that you can find.