Place white chocolate
in metal bowl set over pan of barely simmering water.
* If you don't have a double boiler or bain marie, you can melt chocolate
in a metal bowl set over a pot of boiling water.
Beat egg yolks, Marsala, and remaining 1/2 cup sugar
in a metal bowl set over a saucepan of barely simmering water using a whisk or handheld electric mixer until tripled in volume, 5 to 8 minutes.
Meanwhile, make the chocolate layer: Put the chocolate in the top of a double boiler, or
in a metal bowl set over a pan of simmering water.
Not exact matches
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.
Drain tomatoes
in a
metal strainer
set over a medium
bowl.
In a
metal mixing
bowl set over a double boiler or a hot water bath melt the chocolate and the butter.
Stir white chocolate
in medium
metal bowl set over saucepan of simmering water until melted and smooth.
Combine chocolate and butter
in medium
metal bowl;
set bowl over saucepan of simmering water.
In the top of a double boiler or a
metal bowl set over simmering water, combine chopped semisweet chocolate and whipping cream.
If you do not have an ice cream maker you can pour the blended walnut ice cream mixture into a glass or
metal bowl,
set in the freezer, and stir every hour or so.
Make cookies: Put chopped chocolates and butter
in a
metal bowl and
set bowl over (not touching) simmering water
in a pot.
Meanwhile, make ganache: Put chopped chocolate and cream
in a medium
metal bowl and
set bowl over (not touching) simmering water
in a pot.
Melt the chocolate and butter
in the microwave or
in a medium
metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth.
FOR THE FROSTING: Put chocolate chips
in a glass or
metal bowl set over a pan of simmering water (or use a double - boiler), until melted, stirring occasionally.
Place chocolate chips
in a
metal mixing
bowl and
set on top of sauce pan.
Stir both chocolates
in a medium
metal bowl set over a saucepan of simmering water until melted and smooth.
15 minutes prior to making the whipped cream,
set the beaters and a
metal mixing
bowl in the freezer to cool.
If you do not have an ice cream maker you can pour the blended walnut ice cream mixture into a glass or
metal bowl,
set in the freezer, and stir every hour or so.
Baking Chicago Metallic bakeware (jelly roll pans, loaf pans, cake pans, etc.) USA Pan bakeware (their pizza pan will change your life) Fat Daddio's bakeware (their anodized stuff is AWESOME) Silicone baking mats Oven monitoring thermometer (I keep three of these
in my oven at all times) 3 piece mixing
bowl set (I also have this
set)(and this
set, too)(#mixingbowlhoarder) Slotted
metal spatula Stainless steel whisk Stainless steel scoops Stainless steel measuring cups Stainless steel measuring spoons Heavy duty spatulas Straight spatula Offset spatula Bakery rolling pin Cake stand (I also love these cake stands)(aaand this one) Pastry brush Plain round cutter
set (I love the geometric shape cutting
set, too) Candy thermometer
Melt the chocolate
in the top of a double boiler or a
metal bowl set over a saucepan of simmering water.
Melt chocolate and butter
in a large
metal bowl set over a pan of barely simmering water (or
in a microwave - safe large glass or ceramic
bowl in a microwave at 50 percent power for 4 — 5 minutes) stirring frequently, then cool completely.
Or using a long - handled twin - tine fork like the one
in your turkey carving
set, remove each tomato and place
in a water bath
metal bowl filled with ice cubes.