For the ganache, place the semisweet chocolate in a ceramic bowl
set in a pan of simmering water, or use a double boiler.
To serve, pour 6 - 8 ounces into a very clean glass bottle, attach nipple and
set in a pan of simmering 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).
Combine egg whites and 1/4 cup sugar
in large heatproof bowl
set over
pan of simmering water.
Place the semisweet chocolate chips
in a heatproof bowl
set over a
pan of simmering water (the
water should not be boiling, and the bottom
of the bowl should not be touching the
water).
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.
-- Combine egg whites, sugar
in the heatproof bowl,
set over a
pan of simmering water.
Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half
of the peanut oil to form a thick paste / Add other spices, half
of the
water (1/2 C) to this mix, stir together and
set aside /
In a sauce
pan, heat the other tablespoon
of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C
water, place a lid on, and
simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and
simmer for another 5 minutes / If vegetables are done, remove them from the
pan and continue to
simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.
Directions: Beat yolks by hand or with an electric beater / Gradually pour
in the sugar and beat until thick and pale yellow / Stir
in the liqueur and
set the bowl
in a
pan of almost -
simmering water / Beat by hand or with an electric whisk or beater for several minutes until foamy and mixture is warm to the touch / Remove from heat and beat again until cool (place
in a large bowl
of ice
water to speed the process) / It should have the consistency
of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks & sugar with chocolate & butter mixture.
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.
In a large bowl
set over a
pan of barely
simmering water (bottom
of bowl should not touch
water), stir chocolate and remaining 1/2 cup butter often until melted and smooth.
In a large bowl
set over a
pan of barely
simmering water, melt the chocolate, stirring as little as possible.
Melt chocolate chips
in a double boiler or
in a bowl
set over a
pan of barely
simmering water.
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.
Place white chocolate
in metal bowl
set over
pan of barely
simmering water.
Place the chocolate
in a large stainless steel bowl and
set on a sauce
pan containing 1 inch
of simmering water.
Melt chocolate
in a small bowl
set over a
pan of simmering water.
(If ganache
sets before using, reheat
in a heatproof bowl
set over a
pan of simmering water.
Melt 4 ounces chopped bittersweet chocolate
in a double boiler or heatproof bowl
set over a
pan of simmering water.
In a large, heatproof bowl
set over a
pan of simmering water, melt the chocolate and butter until smooth (stirring with a wooden spoon) then remove from the heat and let cool a bit.
Place the chocolate chips
in a heatproof bowl and
set over a
pan of simmering water.
For the Spooky «Cheese»: Put the compound chocolate and corn syrup
in a heatproof bowl and
set the bowl over a
pan of lightly
simmering water (do not let the bowl touch the
water).
Just before serving, make the meringue: Combine granulated sugar and egg whites
in the heatproof bowl
of a mixer
set over a
pan of simmering water.
Melt half
of chocolate
in a small, deep bowl
set over a saucepan
of barely
simmering water, then remove bowl from
pan.
Place the white chocolate chips
in a heatproof bowl and
set over a
pan of simmering water.
Place chocolate
in a heatproof bowl
set over a
pan of simmering water.
Melt chocolate and butter
in a heatproof bowl
set over a
pan of simmering water, stirring occasionally until smooth.
Melt the chocolate and butter
in a bowl
set over a
pan of simmering water until smooth and all
of the chocolate is 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.
Put the bittersweet chocolate
in a ceramic bowl
set over a
pan of simmering water, or use a double boiler.
Place chocolate and butter
in a heatproof bowl;
set over a
pan of simmering water.
Reheat gently
in a heatproof bowl
set over a
pan of simmering water before serving.
Melt 375g
of the chocolate
in a microwave or glass bowl
set over a
pan of simmering water, then allow to cool slightly.
Place chocolate and coconut oil
in a heatproof bowl
set over a
pan of simmering water.
Gently melt together icing ingredients
in a heatproof bowl
set over a
pan of barely
simmering water, then chill or cool until spreadable.
Chocolate Topping:
In a heatproof bowl
set over a
pan of barely
simmering water, melt chocolate and butter together, stirring until smooth.
In a large heat - proof bowl
set over a
pan of hot, not
simmering water (do not allow the bottom
of the bowl to touch the
water) place the chocolate and butter and allow it to stand, stirring occasionally, until smooth and melted.
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 espress
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 espress
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 cracker
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 cracker
in a bowl
set over (but not touching) a
pan of simmering water, melt the white chocolate; stir
in the graham cracker
in the graham crackers.
Melt chocolate and butter
in a large metal bowl
set over a
pan of barely
simmering water (or
in a microwave - safe large glass or ceramic bowl
in a microwave at 50 percent power for 4 — 5 minutes) stirring frequently, then cool completely.
Set the stage for happy results by turning on endearing music, put on a cute apron,
simmer cinnamon, cloves and orange peels
in a
pan of water or light a scented candle to get the house smelling delicious, fill the cookie jar, clear the clutter and make room for your own unique and nuturing womanly touch to brighten every corner
of your dear sweet home.
Melt the white chocolate
in a bowl
set over a
pan of simmering water.