Sentences with phrase «heat chocolate»

For the glaze: heat the chocolate chips in a heat - proof bowl over, but not in, a pot of simmering water.

Heat the chocolate in 30 second increments in the microwave set to 60 % power.

Be very careful not to heat the chocolate too much as it can burn.

Otherwise, add cold water to the blender instead of hot and heat the chocolate on the stove after it has been blended.

Heat the chocolate for 30 seconds, mix the chocolate, and heat for another 30 seconds, then mix.

In a double boiler, heat chocolate slowly until melted.

A little trick, though, if you do want to temper it, is to make sure to only heat the chocolate up enough to barely melt it.

Add 1 drop pure vanilla extract and fill mug with heated chocolate milk.

Heat the chocolate back up again to get it runny and use a dessert spoon to pour a little bit over each chocolate egg.

In a small saucepan, heat the chocolate coating ingredients over low heat.

* To melt chocolate: In double boiler over low heat, heat chocolate stirring constantly, until melted.

In a microwave safe bowl heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds.

Heat chocolate candy coating in a microwave - safe bowl until melted (add shortening to thin the chocolate of necessary).

Heat chocolate chips in medium saucepan over hot water, or on low, stirring constantly until smooth.

To make the chocolate drizzle, heat chocolate in a small saucepan over low heat until melted, stirring constantly.

Heat chocolate too hot, and it will «seize» and turn stiff.

Heat the chocolate for 10 second increments until the chocolate has completely melted and appears smooth.

Just make sure to heat the chocolate slowly because it has a tendency to burn when you are warming it.

Step 7: While the blackberry ice - cream is freezing make the fudge sauce for the middle by heating the chocolate chips, sweetened condensed milk, 2 T. butter, 2T.

Next time heat your chocolate over lower heat.

When melting the chocolate it's totally up to you — we only ever heat our chocolate on a very gentle heat so it won't burn but a double boil works just as well too!

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.

The fillings and streusel can be made several days in advance and refrigerated (heat the chocolate filling slightly to make it spreadable before assembling), if you want to spread out the time it takes to make this cake.

Heat chocolate chunks in a small bowl in the microwave at 10 - second intervals, mixing well after about 3 intervals, and then mix in the water until you get a thick chocolate liquid

But essentially, to temper chocolate you need to heat, cool, and then gently heat chocolate to precise temperatures in order to propagate a type of stable cocoa butter crystals.

**** If preferred, you can also heat chocolate in the microwave.

Heat chocolate wafers according to package directions.

In a microwave - safe bowl, heat the chocolate chips for a minute and check them.

When you make this recipe with store bought white chocolate, you'll need to be extra careful not to try to heat the chocolate too quickly or it will seize and possibly separate.

* This can also be done in the microwave by heating the chocolate and cream together in: 30 sec intervals, whisk between heating until smooth

Finally, heat the chocolate back up to the high 80s to low 90s (31 - 32C).

With bowl uncovered, heat chocolate for 30 seconds at 50 percent power and then stir with a rubber spatula.

Also, when using the microwave, heat the chocolate on half - power (not full - power) and remove the chocolate when it is mostly (but not all the way) melted, to prevent overheating.

Heat chocolate in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth.

To make the ganache, heat the chocolate and heavy cream in the microwave for 30 seconds.

In a heavy - bottomed sauce pan, heat chocolate, milk, and butter over low heat.

You'll want to heat the chocolate, milk and butter over low heat until it's all melted and smooth, then add the vanilla and salt and stir until smooth and incorporated, then pour into the pan.

In 2 - quart saucepan, heat chocolate chips, milk and 1 tablespoon butter over medium heat, stirring frequently, until chips are melted and mixture is smooth.

Heat chocolate chips in a microwave safe bowl for 30 seconds.

Heat the chocolate, stirring regularly, until melted, then remove from the heat.

If you are melting chocolate in a microwave do it on a glass bowl, use medium low temperature, heating the chocolate 2 - 3 seconds at the time.

To make the filling: Heat the chocolate chips and the heavy cream in the microwave or in a double boiler stirring every thirty seconds until the chocolate has melted.

In a separate bowl, heat chocolate chips and coconut oil in the microwave for 3 - 4 minutes, stirring every 30 seconds, until melted

Heat the chocolate and butter in a microwave safe bowl till melted.

In your microwave or in a small saucepan over medium heat, heat the chocolate and the sweetened condensed milk until the chocolate is completely melted.

Heat chocolate chips in small saucepan over hot water, or on low, stirring constantly, until smooth.

In 1 - quart saucepan, heat chocolate chips and shortening over low heat, stirring frequently, until melted; set aside.