The most traditional way in which to melt chocolate is in a Bain Marie, this is a French cooking term/technique. Were you place the chocolate in a heat proof bowl over a saucepan of hot water which is being kept warm under a continuous heat. This should gently melt the chocolate, you may need to stir it on occasion to break up the pieces and to prevent it from burning if the water becomes to hot. The water should only be at a simmer not reach the point of boiling. Alternatively the cheats method is to use a microwave on a low temperature and to continuously check every few seconds that the chocolate has not burnt and to stir as usually the rapid heat from the microwave will cook the chocolate more intensely. Using a microwave can be a quicker option but it does not always provide the best results, as it can spoil the chocolate more quickly then melting it at a gentle temperature. Hope this helps.