Jeni Wright, Eric Treuille, Le Cordon Bleu

Melting

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top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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Chocolate is best melted in a bain marie over a very low heat. If it becomes too hot it will turn grainy and scorch; if splashed with water, it will harden or “seize” and acquire a dull finish.

Chop chocolate into rough, even-sized pieces. Place the pieces in a dry heatproof bowl and set the bowl over a pan of hot (not simmering) water. When the chocolate starts to melt, stir it with a wooden spoon until smooth.

© 1996 All rights reserved. Published by Le Cordon Bleu.