Chiranshu, probably the "best chocolate" (best being a highly relative term) for these kinds of applications, glazing especially, is couverture. It is also less likely to suffer from this kind of problem. But it is more expensive... I used Lindt and Callebaut and they are both very reliable. They also come in various percentages of cocoa.
Did the chocolate get grainy and 'seize'? If so, then some moisture got into the chocolate as it was heating or the heat was too high. The water in the double boiler should be barely simmering. Was it only chocolate that you were melting?
yes the chocolate gets grainy and not very creamy as it is supposed to be. The heat is not too high. and yes it was only chocolate that i was melting. What according to you is the best chocolate that would give the best results?
thanku so much for answering.
It's not a problem of the chocolate- small amounts of moisture (which could have come from the water in the double boiler-it takes very little)will cause the chocolate to seize up- larger amounts of moisture don't cause this problem- for instance- if you melt the chocolate with butter, no problem. The cure is to add more fat (not butter or margarine, which will add more moisture) to the molten chocolate until it smooths out.
Sorry- that should have read "if you melt the chocolate with an approximately equal amount of butter"- a small amount of butter will cause it to seize.
@chiranshu, I don't have a recommendation for the best chocolate. It really depends on what you are making with the chocolate. In general, I look for chocolate that has cacao and cocoa butter listed as the first few ingredients. I don't know if you have a Trader Joe's in your area, but they sell a 1 pound-plus bar of 51% cacao dark chocolate for a really reasonable price. I use this brand for my chocolate baked goods. It melts to a smooth and creamy texture.
Here's an easy method for melting chocolate from Alice Medrich that is almost foolproof: http://www.thekitchn.com/the-best-way-to-melt-chocolate-alice-medrichs-smart-easy-method-expert-tip-197405
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thanku so much for answering.
Here's an easy method for melting chocolate from Alice Medrich that is almost foolproof: http://www.thekitchn.com/the-best-way-to-melt-chocolate-alice-medrichs-smart-easy-method-expert-tip-197405