You should be able to melt
the chocolate at a low temperature if you use a double boiler (use a glass bowl over a pot of steaming water).
Not exact matches
These prized beans are carefully pressed and ground into a cake - like paste and slowly grinded into a fine, delicate powder
at low temperatures releasing the flavorful precursors of luscious
chocolate.
It's cooked
at a
lower temperature and the
chocolate and butter are melted over the stove top before going into the batter.
I prefer to use the stove top over the microwave because I can keep my
chocolate at a
low, consistent
temperature which is ideal for dipping.
Using Ghirardellie 60 % coca bars works well, and
lowering the
temperature to 325 degrees
at after 15 minutes works well for melting the
chocolate.
Gently prepared
at a
low temperature in a gluten free kitchen, combining vanilla and
chocolate to create naturally high protein snack bar.
It's important to keep it
at a
low temperature because the
chocolate burns very easily.
Raw
chocolate, on the other hand, is made from unroasted cacao beans and any heating that takes place is done
at low temperatures preserving the flavanols responsible for its antioxidant properties.
I started the four large pain au
chocolate at 450 degrees F to give them a boost and immediately
lowered the
temperature of the oven to 350 degrees F.