In a medium - size bowl, place the butter and chopped chocolate and
melt in a double boiler or in the microwave in 30 - second bursts, stirring until smooth.
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.
Melt chocolate and olive oil
in a double boiler on medium heat, stirring until the chocolate is smooth and completely melted.
While cakes cool, melt chocolate and coconut milk together
in a double boiler until chocolate is just starting to melt, then remove from heat.
While the crust is cooling heat the coconut
milk in a double boiler until it is just about to simmer and then take it off the heat.
Place the chocolate chips, the coconut oil, the maple syrup, the flax eggs and the brown
sugar in a double boiler over medium heat.
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.
If you're concerned about this you can certainly cook the
eggs in a double boiler although it will change the consistency of the final dish.
Melt the chocolate and butter together in a heat - proof bowl in the microwave or on the stove
top in a double boiler or similar method.
Many people will microwave chocolate, but I find it much easier to keep the chocolate at a consistent
temperature in a double boiler (and I work slowly).
Slowly melt all ingredients, except essential oils,
down in a double boiler or sturdy glass bowl over a small pan of boiling water.
Combine chocolate and peppermint
extract in a double boiler to melt, or put in a microwave safe bowl and melt in 20 second increments until you creamy.
While cooling, melt chocolate and coconut oil or bacon
grease in double boiler, stirring occasionally until melted.
To make chocolate glaze:
In a double boiler bring cream to temp, then slowly add chopped chocolate and incorporate till smooth.