- Take the chocolates bars and cut them into pieces. The chocolates must be kept in room temperature before melting.
- Take a large steel bowl for Double boiling method. One for boiling the water and other bowl for melting the chocolates.
- Now take the sauce pan and then transfer the chocolate to the other vessel in which it can be fit slightly with bigger diameter.
- Ensure that there is no space in both sides so that no steam escapes when the sauce sits on the top of the bowl. When the team gets inside there might be a chance of chocolate getting melts with humidity or water by spoiling the mixture.
- The next step is by filling the water in the bottom of the vessel with 1 ½ inch water and boils it. When the water gets boiled well reduce the heat to minimum.
- Now transfer the content of the chocolates to the sauce pan and also make sure that you will get contact with water boiling underneath.
- Always leave an inch space between the two spaces. Then allow the chocolates in the top of the pan to melt well and transfer the contents to the bottom of the vessel.
- Water in the bottom of the vessel will not get boiled much and ensure that heat should be set in minimum when the water is boiling.
- Once you find out the chocolate will stat to melt gently stir well with spatula or with the spoon. When chocolates starts to melt fully turn off the heat.
- Just remove the best sauce pan from the vessel and place the pan on the towel. So that the moisture will get absorbed soon.
- Stir gently the chocolates in the pan for 2 or 3 minutes till the chocolates gets full smooth, shiny and glossy.
keywords: chocolates, cut, boiling, bigger, diameter, minimum.
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