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.
Not exact matches
Shave the cacao butter on a graterand
melt it gently in a double boiler (or in a bowl set
over a pan of gently
simmering water, ensuring the base of the bowl does not touch the water below).
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.
To make the glaze: in a small saucepan
over medium heat,
melt the butter, reduce heat to
simmer / low.
Add the blueberries into a small saucepan
over low heat, allow ice to
melt, and leave
simmering with the pan open, for about 10 mins till the water has evaporated and the fruits are softened.
Place
over a saucepan of
simmering water and
melt until smooth.
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.
* 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.
In a small skillet
over medium - low heat,
melt the butter and
simmer until it turns brown and nutty.
Gently
melt 3/4 cup of the chocolate in a small bowl set
over a small saucepan of
simmering water.
Heat
over medium heat until cheese
melts and sauce
simmers.
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.
Make the batter: put the butter and chocolates in a heatproof bowl set
over a pot of
simmering water and stir until
melted.
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.
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.
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.
Melt them
over a saucepan of barely
simmering water — do not let the bottom of the bowl touch the 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).
Using a double boiler or a metal bowl
over a pot of
simmering water
melt butter, corn syrup and chocolate.
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.
In a heatproof bowl set
over simmering water,
melt the butter and chocolate together, whisking until glossy and smooth.
A Swiss Meringue takes egg whites and sugar and warms them (using a stainless steel or copper bowl as it conducts heat quickly)
over simmering water until the sugar
melts and the mixture is warm to the touch.
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).
Then, in a heatproof bowl, placed
over a saucepan of
simmering water,
melt the chocolate and shortening (or butter).
In a double boiler
over simmering water,
melt the chocolate and shortening together.
In a large heatproof bowl, combine chocolate, oil and stick of butter, and set
over pan of
simmering water and heat, stirring often, until
melted.
Chocolate Spiders: In a stainless steel bowl,
over a saucepan of
simmering water,
melt the chocolate.
In a double boiler,
melt the chocolate with the water
over 1 inch of
simmering water, stirring until smooth.