Chocolate is melted when it becomes smooth. Don't let it burn, because if it does, there is very little chance of saving it. But if the need arises, store extra chocolate by wrapping it in aluminum foil to protect it from light, then covering with plastic wrap to keep the air out. The ideal storage temperature is about 65 degrees, and the ideal humidity is about 50 percent. Any wild variances could spoil the chocolate.
Dark chocolate can last up to a year and a half to two years.
These brownies have the chewy, fudgy texture and rich chocolate flavor that I was looking for. Another aspect I really like is that the batter can be in the oven in about 10 minutes and all I have to clean up are a couple of bowls, a whisk and a spatula. Serve warm from the oven with a scoop of ice cream. In a double boiler over barely simmering water, melt chocolate and butter. Stir occasionally until mixture is smooth.