How to melt chocolate in a double boiler for a cake

Cooking method

1. Step 1:

   

   How do you melt chocolate in a double boiler for a cake? The main key to success is good-quality chocolate — don't skimp on it. Any pure chocolate works for melting: dark, milk, or white, with no added bits. Aerated (bubbly) chocolate won't do.

2. Step 2:

   

   Take two small pots (enameled is best). Pour water into one and bring it to a boil. Break the chocolate into pieces and put it in the smaller pot. When the water in the large pot boils, set the chocolate pot on top of it. The boiling water shouldn't touch the bottom of the chocolate pot. Don't cover it — condensation can get into the chocolate and ruin its consistency.

3. Step 3:

   

   Turn the heat down to its lowest setting and wait for the chocolate to melt at that temperature, stirring constantly every 30 to 40 seconds. Another fine point: if the temperature is too high, the chocolate will get too thick and may form lumps. Melt the chocolate until the mass is smooth and glossy. If you like, you can add a little butter, cream, or milk.

4. Step 4:

   

   And just like that, the fragrant melted chocolate is ready, with no effort. My 100-gram bar melted in about 8 minutes. I don't recommend melting more than that at once — too much chocolate doesn't heat through evenly.

5. Step 5:

   

   You can use it as a glaze for a cake or pastries, or treat yourself and dip fruit in it (I have bananas and kiwi — it's wonderful with strawberries and nectarines too). That's exactly the idea behind chocolate fondue. The one thing is, it's best to use the chocolate right away, because it starts to harden again as it cools. That's why in fondue the chocolate is kept warm over a candle or burner.

6. Step 6:

   

   Enjoy!