Does anyone have any tips for melting large amounts of chocolate? I have about a bazillion cake truffles to do, and when I melt a bowl of candy melts, I only have enough dip to do about a dozen. Is it a pain to use a double boiler? I don't really have time to sit and stir it. I will be using both candy melts and the big block of Nestle melting chocolate.
thanks.
I don't know if you'd want to melt a lot of chocolate if you're not going to be using thereafter. It may harden by the time you get to the last couple of truffles.
My suggestion would be to use a double boiler. After you've melted the chocolate, just keep it on there but over lightly simmering water so that it retains its texture but neither burns nor hardens.
HTH. 
Just put a large metal (or glass) bowl over a pan of barely simmering water. To prevent over heating, be sure the water is not boiling, and the bowl is not in the water. Just stir occasionaly. It will take a while, but you don't have to watch it very much. If you have any problems with non-melting chocolates, add a bit of shortening, that will help. Paramount crystals are great, if you have them, but not necessary.
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