This is a simple process used for the meling of chocolate by chefs. It is usefull for preparing raw cocao, and is the beginning of all kinds of truffle recipe goodness! (We'll get to that soon.)
- 2 oz. (2 squares) unsweetened bakers chocolate
You will also need:
- 1 2-quart saucepan
- 1 thin, metal bowl which seats nicely atop the saucepan
- 1 stirring spoon
- 1 flexible spatula
- Measure about 1 quart of water in the sacupan, and cover with the metal bowl.
- When the water reaches a boil, place chocolate to be melted in the bowl, stirring regularly after it begins to melt.
- After all chocolate is melted (no lumps), spoon into recipe as instructed.
- Make tea with any remaining boiled water.
Recipe in pictures: