![]() Step 5 Place the melted chocolate into a small mixing bowl.Test the chocolate temperature with a kitchen thermometer, remove from the heat once the chocolate reaches 110 degrees. Step 4 Place most but not all of the semisweet chocolate into your double boiler and allow the heated water underneath to slowly melt the chocolate.The water should touch the second sauce-pot when placed inside. If not, fill a larger stockpot a third full with water and place a second, slightly smaller sauce-pot on top of it. Step 3 To tamper the semi-sweet chocolate, it helps to use a double boiler if you have one handy. ![]() Place the bag on a flat working surface and using a rolling-pin, gently smash the candies breaking them up into small pieces for the topping.
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