Break chocolate into small pieces and put in a microwave-safe bowl.
Microwave for 45 seconds at 50% power. On most microwaves you’ll be able to do this by entering time first, then pressing power button and a number 5 button, that will set it to 50%. Press “Start”.
Once microwaved, chocolate pieces will begin to melt. Get a spoon and start stirring gently.
Repeat Step 3, but with 40 seconds instead of 45. Keep stirring. Then repeat one last time, with 30 seconds and chocolate will fully melt.
Chocolate will stay melted for a while and you will have plenty of time. However, if you want it to stay melted for as long as you want, boil water in a small pan, reduce heat and set bowl on top of it instead of the lid. This will provide heat support.
Set your pastry on parchment paper and place in the freezer for about 15-20 minutes. Store in the fridge after.