Sentences with phrase «pan of a double boiler»

pan of a double boiler, place over (not touching) barely simmering water in the bottom pan, and heat, stirring occasionally, until the chocolate and butter?

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).

Start heating the water in the double boiler, or if you're using a large bowl instead, set the bowl over a pan of boiling water, making sure the bowl doesn't actually touch the water.

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

* IMPORTANT — if using a double boiler, make sure you dry the bottom of your pan thoroughly before pouring the chocolate onto the parchment paper.

If the chocolate does not melt, place on a double boiler / pan of simmering water and stir until melted.

Is there a reason that you are melting the chocolate and butter directly in the pan instead of in a double boiler or makeshift double boiler?

It also suggested cooking the cake itself in a double boiler — insert cake pan into pan of hot water, in the oven and cook for 2 & 3/4 hrs on low.

Melt the beeswax, almond oil (or other liquid oil), and shea butter (if using) in a double boiler or glass bowl over a pan of water.

Try using a double boiler or a glass bowl over a simmering pan of water.

A double boiler consists of a bowl placed on top of a pan of simmering water.

Place the mixture in the greased top of a double boiler and cook over boiling water; or use a can with a tight fitting cover and place the can in a pan of boiling water about 2/3 from the top of the can.

Melt chocolate in a double boiler (for me this was a glass bowl on top of a sauce pan with simmering water) and submerge each truffle in the chocolate, using a spoon to scoop out each truffle and tapping the spoon side of the dish to get off any excess chocolate.

Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water.

Place glass bowl on top of the sauce pan to use as a double boiler.

Meanwhile, using a double boiler, fill pan with water 1/4 of the way up.

Place the egg mixture in a bowl over a pan of simmering water (double boiler) and cook, stirring constantly, until thickened, about 10 minutes.

Melt 4 ounces chopped bittersweet chocolate in a double boiler or heatproof bowl set over a pan of simmering water.

If not tempering the chocolate, simply heat it in a double boiler, or bowl fitted over a pan of simmering water, until fully melted.

Place 2/3 of the chocolate in a double boiler or in a bowl set over a pan / pot of steamy but not simmering water.

FOR THE FROSTING: Put chocolate chips in a glass or metal bowl set over a pan of simmering water (or use a double - boiler), until melted, stirring occasionally.

For the ganache, place the semisweet chocolate in a ceramic bowl set in a pan of simmering water, or use a double boiler.

Put the bittersweet chocolate in a ceramic bowl set over a pan of simmering water, or use a double boiler.

Set the top of the double boiler over the water to make sure the water does not touch the top pan.

Next time I suggest two things to guard against it... first, do it double - boiler style, with a heatproof bowl over a pan of barely simmering water (don't let the bottom of the bowl touch the water).

Place top half of double boiler on top of the bottom half, and pour 2 cups milk into the top half of the pan, to scald.

In a double boiler or a glass bowl on top of a small pan with an inch of water in the bottom, melt cocoa butter over medium heat.

Making chocolate at home basically involves melting cocoa butter, cocoa powder, honey, and vanilla in a double boiler (or heat - safe bowl set over a pan containing a few inches of water), pouring into molds, and waiting for it to set.

Put the bowl with the egg yolks on top of a small pan of boiling water (make sure the bowl doesn't touch the water) or in a double boiler.

Melt chocolate in a double boiler, or create a water bath using a heat - safe bowl and a pan of water.

Fast way: You can infuse over heat like in the recipe above: «Heat a couple inches of water over medium high heat in a double boiler or small sauce pan.

Heat all ingredients (except essential oils) in a double boiler or in a glass jar or bowl over a small pan of boiling water.

Slowly melt all ingredients, except essential oils, down in a double boiler or sturdy glass bowl over a small pan of boiling water.

Heat a couple inches of water over medium high heat in a double boiler or small sauce pan.

Using a double boiler or glass bowl on top of a small saucepan, heat about 1 inch of water (in bottom pan) until starting to boil.

Melt the beeswax, almond oil (or other liquid oil), and shea butter (if using) in a double boiler or glass bowl over a pan of water.

Then, in a crock - pot or a double boiler (or a regular sauce pan), on very low heat, cook 1 cup of oil with the ground herb.

Meanwhile, make the chocolate layer: Put the chocolate in the top of a double boiler, or in a metal bowl set over a pan of simmering water.

Melt the chocolate in the top of a double boiler or in a heatproof bowl set over a pan of simmering water.

In the top of a double boiler or in a bowl set over (but not touching) a pan of simmering water, melt the semisweet chocolate and butter with the espresso.

In the top of a double boiler or in a bowl set over (but not touching) a pan of simmering water, melt the white chocolate; stir in the graham crackers.