Baine Marie Technique - How To Melt Chocolate
Baine Marie or double boiler is a technique used for cooking delicate foods over low temperatures to preserve their textures. This method is used when melting chocolate, making custard, or sauces like hollandaise sauce.
Baine Marie Technique - How To Melt Chocolate
Baine Marie or double boiler is a technique used for cooking delicate foods over low temperatures to preserve their textures. This method is used when melting chocolate, making custard, or sauces like hollandaise sauce.
Open in Cookpad AppSteps
- 1
Chop the chocolate into small pieces so that the chocolate can melt faster and more evenly
- 2
Place chocolate in heat proof bowl over a pan with gently simmering water. Make sure the bowl does not touch the simmering water. Normally you'd put the chocolate in a glass bowl. Ideally the bowl should fit snugly over the saucepan so that steam is trapped beneath it. This is to prevent moisture from coming out from the sides which can harden the chocolate. Had to improvise with sufurias of course with fingers crossed 😏
- 3
Let chocolate start melting
- 4
Stir gently as it starts to break apart
- 5
Stir at intervals to give the chocolate time to evenly melt
- 6
Let it slowly melt stir to smoothen some lumps
- 7
It doesn't take too long for it to become smooth
- 8
Almost done
- 9
Stir the final time as now the chocolate has completely melted
- 10
Use as desired
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