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This techniques applies to all
unsweetened, semisweet, or sweet chocolate.
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Melt chocolate over low heat in a small
heavy saucepan.
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Stir the chocolate often to avoid
scorching it.
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If the recipe calls for cooled chocolate,
simply remove pan from heat and let it stand till lukewarm.
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Scrape the chocolate from the saucepan
with a rubber spatula.
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