Melting Chocolate for items such as Brownies or Mouse can be difficult.
Method 1 using a Bain-Marie
- heat a pan of water until not quite boiling
- place the chocolate cubes in a pyrex bowl and put over the hot water
- stir from time to time
- stir rapidly to become glossy
The problem with this method is the risk that the water will boil or that it will spill over into the chocolate.
Method 2 using a Micro-wave
- place the chocolate cubes in a pyrex bowl and into the micro-wave
- blast the chocolate cubes for 30 seconds on high
- stir
- repeat until fully melted
- stir rapidly to become glossy
The problem with this method is that it even more tedious than the previous method. - Both require patience.