Heat the chocolate in the microwave for 30 seconds in a microwave-safe bowl, then stir it. Repeat this method 2-3 times until most of the chocolate is melted, take it out of the microwave and let it sit at room temperature. The remaining small pieces will melt on their own. Make sure not to over-microwave your chocolate or it will seize up and not be usable.

Once it's melted, the chocolate will be tempered and ready to work with for chocolate coating, candies, barks or using in frostings, brownies, etc.. It should have a nice sheen and be very smooth.