I always melt chocolate in my microwave. It's the easiest way. Just melt in a small bowl in 30-second bursts. I usually find 3 bursts of 30-seconds is about right, but it depends on your microwave. What I usually do is melt the chocolate so that it's nearly but not quite melted. Then I stir it until it's all melted. This is actually the easiest way of 'tempering' the chocolate so that it doesn't develop a white powdery film on it when it sets again. Of course, if you happen not to have a microwave you can melt the chocolate in a glass bowl over a saucepan of boiling water. Just make sure you don't let the bowl touch the water.