Hello, I'm a culinary expert with extensive experience in various cooking techniques, including melting chocolate. Melting chocolate in the oven is a delicate process that requires careful attention to avoid burning the chocolate. Here's how you can do it:


1. Preheat your oven to a low temperature, ideally around 275°F (135°C). The key is to use the oven's lowest setting to provide gentle, indirect heat.


2. Choose the right container. A heatproof bowl that can sit over a pan without touching the bottom is ideal. You can use a metal or glass bowl.


3. Create a double boiler effect. Fill a烤盘 (baking pan) with hot water and place it on the middle rack of the oven.


4. Place the chocolate in the bowl and put the bowl on top of the hot water in the pan, making sure the bowl doesn't touch the water.


5. Stir the chocolate occasionally to ensure even melting and to prevent scorching.


6. Keep a close eye on the chocolate. Once it's almost melted, remove it from the oven and continue stirring until it's completely smooth.

7.
Use immediately or let it cool slightly before using it in your recipe.

Remember, the goal is to melt the chocolate gently and evenly without burning it. The oven method is a bit unconventional and requires a bit more attention than other methods like using a double boiler on the stovetop or microwaving, but it can be an effective way to melt chocolate, especially if you don't have a double boiler or microwave available.

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Place chopped chocolate in a heat-proof bowl and place it in an oven set at 110 degrees F (if your oven doesn't go that low, use the lowest temperature and keep the door ajar). Your chocolate will melt very slowly. Another way is to melt a few chocolate squares while your oven preheats, but watch it very carefully.read more >>