Using a double boiler * melt
cocoa butter over a low heat setting until completely melted through.
If you have a heavy bottomed sauce pan you can use that or a double boiler to slowly melt the chocolate and
cocoa butter over low heat.
Not exact matches
Over a double boiler on a
low heat, slowly melt the
butter, sugar and
cocoa until smooth and shiny.
In a small saucepan
over medium -
low heat, melt the
cocoa butter with the maple syrup, stirring occasionally.
Make the bites: In a small saucepan
over low heat, whisk together 5 tablespoons coconut oil, 2 tablespoons peanut
butter, 4 tablespoons maple syrup,
cocoa powder, vanilla extract, and kosher salt until fully combined.
For the chocolate topping, melt the
cocoa butter, coconut oil, and chocolate
over low heat in a medium pot.
Gently melt the
cocoa butter, coconut oil, and beeswax in your 8 cup glass measuring cup with handle set in the large pot of simmering water
over medium
low heat.
Make the bites: In a small saucepan
over low heat, whisk together 5 tablespoons coconut oil, 2 tablespoons peanut
butter, 4 tablespoons maple syrup,
cocoa powder, vanilla extract, and kosher salt until fully combined.
Over a
low heat, slowly melt the oils (coconut and sweet almond), beeswax and
cocoa butter in a large heavy — based stainless steel saucepan.
For the frosting, melt the coconut oil, natural peanut
butter and
cocoa powder together in a pot or pan
over low heat.
In a good sized stainless steel pan, melt the beeswax,
cocoa butter, olive oil, avocado oil, coconut oil and palm oil
over a
low heat.
Allow the
cocoa butter to melt into the olive oil
over a
low heat; this usually takes about 5 minutes.