Get ready: Melt the white chocolate in
a small metal bowl placed over simmering water or in a double boiler, stirring occasionally.
Place
a smaller metal bowl inside the ice bowl and set a fine mesh sieve on top of the smaller bowl.
If you do not have a double broiler, you can use
a small metal bowl over a small 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.
Pour the sauce into
a small metal bowl and set it into a second, larger bowl that's filled with ice cubes.
Put chocolate in
a small metal bowl, pour in cream, and let sit until chocolate is melted, about 2 minutes.
Put the egg yolk in
a small metal bowl.
Place
small metal bowl in freezer for coconut cream later — having a cold bowl will keep your coconut cream from melting as you mix it.