Make a double boiler by placing this
bowl on top of a pot of simmering water (ensuring the water doesn't touch the bottom of the top bowl).
Oh, and if you don't have a double boiler (as I don't) just set a metal mixing bowl
on top of a pot of water.
Place the chocolate, coconut oil, vanilla, and almond milk in a bowl and
set on top of pot.
When the butter and chocolate have melted, remove the bowl
from on top of the pot and stir in the sugar mixture with a wooden spoon.
Melt the chocolate in a double boiler situation — I just placed a metal bowl filled with
chocolate on top of a pot of boiling water.
Pop the lid
back on top of the pot then let the soup rest off the heat for 5 minutes to make sure the rice is really soft.
Place the bowl
on top of a pot with simmering water (make sure the bowl does not touch the water) and stir until the chocolate has melted.
Lower the heat to medium low, then place the semisweet chocolate in a heatproof bowl
resting on top of the pot of simmering water.
When the ketchup is less watery (after about a half hour) and is starting to splatter, place a spatter
guard on top of the pot or prepare to clean up a lot of ketchup splatters from your stove, floor and counter.
Its surface is hot and unstable, and if you hover your
hand on top of the pot, you will feel the heat from the boiling soup rise onto the palm of your hand.
Chop the cacao butter and melt in a large bowl that
sits on top of a pot with hot water, or use a double boiler style.
I melted chocolate and butter along with a little oil in a large bowl
set on top of a pot with about an inch of simmering water.
Melt your dark chocolate (in a bain marie — a glass bowl
on top of a pot of boiling water).
Using a double boiler or a glass
bowl on top of a pot of simmering water, gently heat shea butter and tallow until melted.
Then, melt your chocolate in a bain marie (i.e. a glass bowl
on top of a pot of boiling water) and dip the truffles in there.
I put
them on top of a pot pie.
Add a large glass bowl
on top of the pot to create a double broiler.
Melt chocolate chips, butter, and coconut oil in a double - boiler (or simply place a heat - proof bowl
on top of a pot to create the same effect) over low heat.
It should be sitting
on top of the pot but slightly askew.
Then place a heatproof bowl
on top of the pot.
In a double boiler or in a glass bowl
on top of a pot of boiling water, melt the Chocolate Chips with the Coconut Oil, stirring until it's completely smooth.
I don't use a double boiler often enough to justify storing one in our kitchen, so I just use a regular pot with a few inches of simmering water in the bottom, and a bowl large enough to sit
on top of the pot.
Dollop
that on top of your pots de creme and serve.