Tips: Melting Chocolate in the Microwave

I seem to be having very good luck melting choc. in the microwave. I've quit
using any other method. I like to cover pecan halves, which I also nuke. I
like to use semi-sweet + unsweetened, about 3 or 4:1, or bittersweet. If you
heat slowly and check often and stir, then keep stirring and, if you are doing
a large qty., pour the whole mess onto a clean slab of marble or some other
non-porous heavy surface and fold with your hand while it cools until it's
just cool to the touch. If you keep it moving while it's cooling, then the fat
crystals will form much smaller (I think. This is called tempering) and the
choc. will have a nice look without wax. A sweeter choc. might be better for
pretzels.