Not exact matches
Place butter and
chocolate in a bowl and set it
over simmering water, stir until melted.
Melt the
chocolate in the top of a double boiler
over simmering water until smooth and melted, stirring occasionally.
While the crust is baking, make the filling: melt the
chocolate with the corn syrup and the oil in a double boiler (put the ingredients in a heatproof bowl
over a pot of
simmering water).
Melt the
chocolate and coconut oil in a double boiler
over medium - low heat or place a glass bowl on top saucepan of
simmering water.
Cut the
chocolate into pieces, and place in a heatproof bowl,
over a pot of gently
simmering water.
Frosting: Melt the
chocolate in a stainless steel bowl placed
over a saucepan of
simmering water.
In the top of a double boiler
over hot, (not
simmering or boiling)
water, melt the dark
chocolate, stirring constantly, until smooth.
For the glaze: heat the
chocolate chips in a heat - proof bowl
over, but not in, a pot of
simmering water.
* 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.
Place the semisweet
chocolate chips in a heatproof bowl set
over a pan of
simmering water (the
water should not be boiling, and the bottom of the bowl should not be touching the
water).
Gently melt 3/4 cup of the
chocolate in a small bowl set
over a small saucepan of
simmering water.
Melt
chocolate and shortening together in a metal bowl
over a pan of lightly
simmering water.
Melt shortening and
chocolate together in a metal bowl
over a pan of lightly
simmering water.
To finish the torte: put the chopped
chocolate in a heatproof bowl and set the bowl
over a saucepan of
simmering water.
Make the batter: put the butter and
chocolates in a heatproof bowl set
over a pot of
simmering water and stir until melted.
In a double broiler or in a large bowl
over a pan of
simmering water, add
chocolate and butter.
To decorate, melt the white
chocolate in a heatproof bowl set
over a pan of barely
simmering water, drizzle
over the loaf and sprinkle with the chopped hazelnuts.
If you do not want to temper then simply melt the full one pound (454 grams) of semi sweet
chocolate with 1 teaspoon of shortening, a flavorless oil, or butter in a heatproof bowl placed
over a saucepan of
simmering water.
In a small, heat - proof bowl, place the butter and chopped
chocolate, and place
over a
simmering pot of
water, making sure the
water doesn't touch the bottom of the bowl.
Place the broken - up
chocolate in a bowl
over a pan containing 5 cm of barely
simmering water, without the bowl touching the
water.
Place the butter and chopped
chocolate in a bowl
over a pan of
simmering water to melt.
But if you decide to temper, Step One is to melt about 11 ounces (300 grams) of good quality, finely chopped semi sweet or bittersweet
chocolate in a clean and dry heatproof bowl placed
over a saucepan of barely
simmering water.
Meanwhile, break the
chocolate into squares and place them, together with the butter, in a bowl fitted
over a saucepan containing some barely
simmering water (the bowl must not touch the
water).
If the melted
chocolate is too cool, warm for just a few seconds in a heatproof bowl placed
over a saucepan of
simmering water.
Heat the bowl
over barely
simmering water and melt the
chocolate (do not let the bottom of the bowl touch the
water).
Set metal bowl with
chocolate and butter
over the saucepan of the barely
simmering water stirring occasionally until melted and smooth.
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.
Melt the
chocolate in a bowl
over a pan of gentle
simmering water, do not allow the base of the bowl to touch the
water, stir occasionally then remove from the 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.
For the
chocolate drizzle, melt the
chocolate and coconut oil together in a glass bowl set
over a pot of
simmering water.
To make the frosting, melt
chocolate in a bowl set
over a pot of
simmering water.
While the mounds are freezing, melt the
chocolate in a thick bottomed saucepan
over a pan of barely
simmering water (watch to ensure the
chocolate doesn't overcook or burn).
Melt the
chocolate and butter
over a bain - marie, which is really just a fancy way of saying dump the globs of black and yellow into a heatproof bowl and melt
over simmering (not boiling)
water.
Using a double boiler or a metal bowl
over a pot of
simmering water melt butter, corn syrup and
chocolate.
In a small, heat - safe bowl, place the chopped
chocolate and butter, and place
over a pan of
simmering (not boiling)
water, making sure the bottom of the bowl doesn't touch the
water.
Combine
chocolate and butter in the top of a double boiler
over simmering water.
In a double boiler, or in a bowl placed
over a pot of
simmering water, combine the white
chocolate and half and half.
To make the crème filling, use a double boiler or a heatproof bowl set
over simmering water to melt the white
chocolate until smooth.
Melt the
chocolate and butter in a bowl suspended
over a pan of
simmering water, and stir to combine.
Place
chocolate and heavy cream in a bowl
over simmering water.
Place the shortening and
chocolate in a bowl and set it
over a small pot of
simmering water.
In a heatproof bowl set
over simmering water, melt the butter and
chocolate together, whisking until glossy and smooth.
You can also melt your
chocolate in a bowl
over a pan of
simmering water.
Melt the
chocolate in the top of a double boiler or heatproof bowl,
over barely
simmering water, stirring occasionally until smooth.
Melt the
chocolate and butter in a small glass bowl
over a saucepan of
simmering water or in the microwave set to medium on 30 second bursts, stirring frequently.
Once the cake is cooled, melt the
chocolate in a small bowl placed
over hot
water simmering away in a saucepan.
To make topping, gently melt white
chocolate with shortening
over a pot of
simmering water or in short bursts in the microwave.
Pie Heat
chocolate and 1/4 cup cream in a heatproof bowl set
over a saucepan of barely
simmering water (bowl should not touch
water), stirring, until
chocolate is melted and mixture is smooth.
Melt butter,
chocolate, and espresso powder in large heatproof bowl set
over medium saucepan filled with 1 inch of barely
simmering water, stirring occasionally until smooth.
Melt the
chocolate in a bowl
over not quite
simmering water (ensure the bowl doesn't touch the
water).