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Tuesday, September 23, 2008

For the double-boiler method, chop the chocolate fine, place it in a clean stainless-steel bowl or the top of a double boiler, and set the bowl over a saucepan of very hot or gently simmering (not boiling) water. You do not want the bottom of the bowl to come directly in contact with the water below nor the water to be boiling and spewing up large masses of steam, which could fall into the chocolate and turn it lumpy. Also, do not cover the bowl or double boiler because steam could collect under the lid and fall back into the chocolate, causing the mass to harden and become grainy. As the chocolate begins to melt, stir it with a heat-resistant spoon or rubber spatula, working the chocolate from the sides of the bowl into the center mass. When the chocolate pieces are almost entirely melted, remove the bowl from the heat, stir, and let the remaining chocolate melt by the heat of the larger mass.

fuck melting chocolate is crazy
i'm surprised i got it right the first time round
then subsequently, failing every single attempt

qing bites

8:58 PM