Sentences with phrase «place of the melting chocolate»

Not exact matches

Place the reserved 1/3 of the spirulina mix onto a double boiler, add chocolate and let it melt, stirring to incorporate.

One of the easiest ways to achieve this point is to place the chocolate in the microwave for 30 seconds at a time until the chocolate is melted; but be especially careful not to over do it.

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.

Once the cookies are completely cooled, turn them over, and smear a small amount of melted chocolate on the bottom of one of them, and then place the other one bottom side down on top of it, bottom to bottom sandwiching the cookies.

Place remaining chocolate in a freezer bag and put in a bowl of boiling water for 10 minutes to melt.

Frosting: Melt the chocolate in a stainless steel bowl placed over a saucepan of simmering water.

Place the chopped chocolate, kosher salt, and corn syrup in a bowl and heat gently until 1/3 of the chocolate is melted — do this in short bursts in a microwave or over a double boiler.

Dip the tops of each of the donuts into the melted chocolate and place the donut chocolate - side - up on a cooling rack.

Once chocolate has melted, use a toothpick to dip each ball into the chocolate, tap on the side of the pan to remove extra chocolate, then place back on wax paper, garnish with chopped white chocolate and French Burnt peanuts.

Dip thee bottom of each «half egg» in the melted chocolate and place it on a tray lined with aluminium foil or baking paper.

For the ganache, melt the chocolate in a bain marie or glass bowl placed over a pot of boiling water.

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

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.

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.

Place one of the larger three portions back into the bowl of the stand mixer; while whipping on high, add about 3/4 of the melted and cooled chocolate and 2 tablespoons cocoa powder.

We recommend melting your chocolate bar using the double boiler method (in one glass bowl place your chocolate bar and with a second bowl fill with hot water, and place your chocolate filled bowl on top of hot water bowl.

If little holes appear, go back with some of the melted chocolate again to add a double coating where needed and place back in the refrigerator.

Meanwhile, make the whipped ganache: place butter, chocolate, corn syrup, and salt into a microwave safe bowl and microwave in 30 second bursts until 2/3 of the way melted.

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.

Then, in a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate and shortening (or butter).

(My note: I melted the chocolate in the microwave oven, and skip the step on placing the bowl of melted chocolate over a pan of warm water).

Chocolate Spiders: In a stainless steel bowl, placed over a saucepan of simmering water, melt the cChocolate Spiders: In a stainless steel bowl, placed over a saucepan of simmering water, melt the chocolatechocolate.

Toasted 8 walnut halves in the oven, then placed these on top of the melted chocolate and left to set.

Taking one cookie at a time, dip one end of each cookie in the melted chocolate and place it on a parchment lined baking sheet.

Place the remaining chocolate pieces in a large bowl over a saucepan of simmering water and stir occasionally, until the chocolate is completely melted.

Finely chop the white chocolate bar and melt it in a glass bowl placed over a simmering pot of water, stirring with a spatula.

White chocolate, lime and candied kumquat truffles based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3 cup (80 ml) heavy cream 225g (8oz) good white chocolate, finely chopped finely grated zest of 1 lime 1 1/2 teaspoons lime juice heaping 1/3 cup finely chopped candied kumquats * icing sugar or cocoa powder, for rolling Place cream and chocolate in a heatproof bowl and melt over a saucepan of simmering water, stirring until creamy and smooth.

For the coating, place the dark chocolate and coconut oil in a bowl set over a pan of simmering water and stir until all melted and glossy.

By placing a bowl over a saucepan of steaming water melt the chocolate and coconut oil, stirring continuously to ensure smooth consistency.

Fab flavour combos, orange white choc and cranberry always go great together — I also used raw honey in place of agave as I believe its a more natural, unrefined sweetner (agave isnt as innocent as you might think — read up about it) As for those of you who wanted to know about the white choc chips, well I avoid all dairy and refined sugars so I simply made my own, its dead easy — simply combine pure raw cacao butter (gently melted) with a pinch of celtic salt, a little extract of vanilla and some raw cashew butter, then freeze in a suitable container before breaking into chunks!!!!! yummy You can make dark chocolate chips even easier by melting pure coconut oil and stirring in a little vanilla, honey and raw cacao powder before freezing!!!

Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmeriChocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmerichocolate in a heatproof bowl placed over a saucepan of simmering water.

Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water.

Remove the Coconut Bars from the freezer, and moving quickly place one bar into the bowl of melted Chocolate — make sure it has a wide base.

Melt the chocolate and butter in a large heatproof bowl placed over a saucepan of simmering water.

Melt 3 ounces (90 grams) of chopped white chocolate and 1 teaspoon of vegetable shortening in a small metal bowl placed over a saucepan of simmering water.

Combine chocolate chips and agave nectar in a small bowl and melt chocolate in the microwave or place the bowl over a small pot of simmering water and stir until melted.

Melt the chocolate and butter in a stainless steel (heatproof) bowl, placed over a saucepan of simmering water.

Melt the butter, 8 ounces of chocolate chips, and unsweetened chocolate on top of a double boiler (I just place a glass bowl atop a saucepan of simmering water, not allowing the bowl to touch the water).

Dip each piece just to the top of the melted chocolate and place on parchment paper.

Place chocolate chips in a large bowl and microwave on half power (such as 5 out of 10) for 1-1/2 minutes, or until mostly melted.

Place melted chocolate in a low, shallow bowl and dip skewered bananas into the chocolate, using a spoon to help drizzle chocolate over the top half of each banana piece.

Place a heatproof bowl on top of the saucepan to melt the white chocolate.

Dip half of each shortbread bar into melted chocolate and place on baking sheet lined with wax paper.

Chocolate Glaze: Melt the chocolate, butter, and corn syrup in a stainless steel bowl placed over a saucepan of simmeriChocolate Glaze: Melt the chocolate, butter, and corn syrup in a stainless steel bowl placed over a saucepan of simmerichocolate, butter, and corn syrup in a stainless steel bowl placed over a saucepan of simmering water.

Chocolate Brownies: Melt the chocolate and butter in a large stainless steel bowl, placed over a saucepan of simmeriChocolate Brownies: Melt the chocolate and butter in a large stainless steel bowl, placed over a saucepan of simmerichocolate and butter in a large stainless steel bowl, placed over a saucepan of simmering water.

If desired, place melted chocolate in a Ziploc bag and drizzle over top of cake in any pattern you like.

Place 1/2 cup cream and white chocolate in a heatproof bowl and heat over a small saucepan of simmering water, stirring regularly with a whisk until chocolate melts and mixture is smooth.