Melting chocolate properly is really important because, in the words of Chuck Williams (although he was talking about stale cookie crumbs at the time), a weird burnt taste can “haunt” your pie. And there’s nothing worse than a haunted pie, even on Halloween.

Most recipes say, “If you’re using a double boiler, make sure the top pan doesn’t come in contact with the boiling water in the bottom.” This sounds ominous, especially because you can’t really get under the top pan to find out if any rogue bubbles haven’t jumped up and made contact, but you get the general idea. Don’t fill the bottom half too much.

On the bright side, the second half of the double boiler directions usually say, “or in the microwave.” Much easier! Because in this instance, you are allowed to let the cup or the dish holding the chocolate actually come in contact with the microwave.

Still, gauging the melting time can be tricky. Is it 10 seconds? Fifteen? It depends on how much chocolate there is, or if you’re using a brick of chocolate or a bar. The rule of thumb here would be: use your judgment. How’s that for scary?