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Claire Preen Chocolatier

How To back

  • Bain-Marie

    A ‘water bath’ used to heat or melt food gently or to keep food warm. Water is placed in the lower vessel and brought to a gentle simmer and a vessel is placed on top of the lower vessel with the food ( or probably chocolate in this case) placed in it. The heat from the lower vessel with gently heat ( or melt) the food in the top vessel. For chocolate the top vessel should not touch the water in the bottom vessel and steam should not be allowed to escape and ‘get to’ the chocolate.

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