Sentences with phrase «gently melt over»

Roughly chop the chocolate, place into heatproof bowl and gently melt over pot of simmering water.

Put the chocolate in a small pot, and gently melt over low heat, stirring consistently so the chocolate doesn't burn.

Gently melt over very low heat, whisking until all the butters are incorporated into an even mixture.

Not exact matches

Next place the coconut oil, maple syrup and cinnamon in a saucepan and gently heat until the coconut has melted and everything has mixed nicely — pour this over the oaty almond mixture and stir well until all the dry ingredients are coated with the maple mix.

Shave the cacao butter on a graterand melt it gently in a double boiler (or in a bowl set over a pan of gently simmering water, ensuring the base of the bowl does not touch the water below).

In a large saucepan over a very low heat gently melt 300 grams (10 1/2 ounces) of the white chocolate along with the condensed milk.

Then instead of removing it from the heat after it's melted — we'll leave it over the heat and begin to gently whisk the butter as it bubbles.

Gently melt the white chocolate over a double boiler, and add the coconut cream.

In a medium size saucepan melt the butter and mini marshmallows over low heat while stirring gently.

Place the chopped chocolate, kosher salt, and corn syrup in a bowl and heat gently until 1/3 of the chocolate is melted — do this in short bursts in a microwave or over a double boiler.

* If the chocolate doesn't fully melt, you can always set the bowl over a saucepan filled gently simmering water to help melt the rest of the chocolate.

Gently melt 3/4 cup of the chocolate in a small bowl set over a small saucepan of simmering water.

To make clarified butter gently melt unsalted butter over low heat until the butter breaks down and three layers form.

In the metal or glass bowl of an electric mixer set over simmering water (to make a double boiler), slowly and gently melt together the white chocolate and whipping cream until smooth and silky.

In a double boiler, gently melt the chocolate over low heat.

Melt the chocolate gently in a metal or glass bowl over simmering water, making sure the bottom of the bowl doesn't touch the water.

Melt butter and chocolate over a double - boiler and stir gently until smooth and shiny.

Place frozen berries in a pan with 1/4 cup water melt over a low heat on the stove top, stirring and breaking them up gently so they turn into a slightly chunky puree.

Melted 125g of Colombian 100 % chocolate in a small saucepan over gently heat with 150 ml of milk.

Melt the white chocolate and cream very gently in the microwave (about 45 seconds to 1 minute on medium power); pour or pipe over the edges of the chilled cake.

Immediately pour melted mixture over cereal and stir gently to coat.

1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.

To make topping, gently melt white chocolate with shortening over a pot of simmering water or in short bursts in the microwave.

Gently melt the chocolate over a double boiler and drizzle over cake.

For your drizzle gently melt the cocoa powder, coconut oil and date nectar in a bowl over boiling water and stir well until evenly combined.

Gently melt cacao butter over a double boiler or in a food dehydrator.

To complete the cake, set a saucepan on the stove and gently melt the margarine over medium heat.

Gently melt the cacao butter and coconut butter together over a double boiler (glass bowl over a pot of boiling water), remove from heat and add the vanilla powder, coconut nectar and stevia, if using.

Stir well, then pour over the melted chocolate and stir gently with a fork or a whisk.

When the butter has melted pour the hot cream mixture over the broken chocolate pieces, whisking gently until the chocolate has melted and the mixture is smooth.

Pour the heavy cream over the chocolate and let it sit a few minutes before gently whisking until the chocolate is melted and smooth.

Whisk over medium heat, reaching into the corners and scraping down the side of the pan as you go, until the butter is melted and the mixture is thickened and beginning to gently simmer around the edges.

Melt semi-sweet chocolate (either very carefully in the microwave or in a double boiler over gently simmering water).

Melt the white baking chocolate and spread gently (and quickly) over the frosting.

Gently squeezing the bag, drizzle melted chocolate over the cooled cake through the clipped corner.

Cook and gently toss the carrots just until the butter melts and the carrots get a lovely glaze all over.

Sprinkle chopped pretzels evenly over chocolate and pour most of the remaining melted chocolate on top, using offset spatula to gently spread out over first chocolate layer and cover pretzels.

Gently melt the chocolate over low heat or with a double boiler with the coconut oil.

Over low heat, gently melt and combine peanut butter, coconut oil, maple syrup, vanilla and sea salt.

For the caramel, add the sugar and half of the yoghurt to a small pan over the stove and then gently melt the sugar over a low heat.

In the top of a double boiler or in a medium stainless - steel bowl set over a pot of gently simmering water, melt chocolate.

Gently melt 2 tablespoons raw virgin coconut oil over a double boiler.

1) Pre-heat oven to 350 deg Fahrenheit (180 deg Cel) 2) Mix the almond meal, ground flaxseeds, whole flaxseeds, salt, baking powder and tapioca flour in a large bowl until well combined 3) In a small saucepan, melt butter and then let it cool for 5 minutes 4) Whisk the melted butter with the eggs, apple cider vinegar and yogurt, making sure to whisk well to ensure a light and fluffy bread 5) Gently mix the wet ingredients with dry ingredients to form a batter, but do not over mix or batter will become too dense and oily 6) Pour the batter into a well - greased loaf pan, and sprinkle the top with whole flaxseeds.

Place the cacao butter in a heat proof bowl over a saucepan of water (Bain Marie) and gently melt on a low heat.

Gently melt coconut oil over low heat, stir in cacao and maple syrup.

Pour the melted chocolate over the top of the cake and gently spread with a back of a spoon, letting the chocolate drizzle over the sides a little.

1) Pre-heat oven to 350 deg Fahrenheit (175 deg cel) 2) Generously grease a square or rectangle baking tin with butter 3) Place chopped dark chocolate in a heat - proof bowl 4) Melt butter in a small pan and then pour melted butter over chopped chocolate, stirring until chocolate is completely melted 5) Add the sugar and mix well until sugar is dissolved 6) Add in the eggs and beat well, followed by vanilla extract until well - combined 7) Gently mix in the dry ingredients (almond meal, cocoa powder, baking powder and salt) 8) Pour batter into the greased baking tin, and spread out evenly 9) Sprinkle chopped walnuts evenly over the batter 10) Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean 11) Remove from oven and allow to cool completely before cutting into squares

Cut the chicken breast in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all over, heat a non stick frying pan, add the coconut oil and when melted place your chicken in the pan, on a moderate high heat slightly sear the chicken then finish cooking on a medium heat, once the chicken is almost cooked add the orange, lemon and lime juice and the honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning over the glaze, return the pan to the heat and add the coconut milk using a spatula scrap the coconut milk around the pan so that it picks up the left over cooking juices, take of the heat immediately, top your sticky sweet glazed chicken with the salsa and finish off with a drizzle of the coconut dressing.

Gently melt the coconut oil in a bowl over a pan of steaming water.

To gently melt the coconut oil and raw cacao butter, place them in a heat proof bowl set over a pan of steaming water with the heat turned off.