There are all sorts of ways to use chocolate when you're baking. Chocolate chips and chocolate chunks are both great options for cookies, and you can also chop up your chocolate with the proper technique.
But some recipes call for melted chocolate instead of pieces of chocolate, and sometimes, people end up with clumpy chocolate. This problem may be caused by adding water to melted chocolate, but there's an easy fix for that.
Food & Wine rounded up some tips on how to handle chocolate from chefs, and chef Gabriel Kreuther has important information to share when you melt chocolate over a water bath. Kreuther says that you should add butter, not water, to the chocolate so "it will become luscious and smooth."
In baking, butter plays a big role in creating the right texture. For example, when you use melted butter to bake cookies, your cookies will be denser. Melting butter in the microwave is easy, and while you can temper chocolate in the microwave, the better option could be using a water bath to make melted chocolate.