A double-boiler makes use of hot vapours from simmering water to heat up without directly on the flame. This "indirect heating" method is usually used on more delicated liquid food such as chocolates.
Chocolates cannot be melted on direct heat as they will get burnt easily. Double-boiler usually maintains a better gradual temperature increment, that is why it is often used for melting chocolates.
Setting up a double-boiler is very simple.
If you have a pot and a bowl (can be metal or glass) that can be fitted firmly on top of the pot with some allowance in between, you are done.
Just pour some water into the pot and place the bowl on top without letting it's base touch the water below. Turn on the flame & let the water brings to a low simmer. The steam produced by the water in the lower pot will transfer to the bowl. This time, you can melt any delicated liquid in the bowl.
Chocolates cannot be melted on direct heat as they will get burnt easily. Double-boiler usually maintains a better gradual temperature increment, that is why it is often used for melting chocolates.
Setting up a double-boiler is very simple.
If you have a pot and a bowl (can be metal or glass) that can be fitted firmly on top of the pot with some allowance in between, you are done.
Just pour some water into the pot and place the bowl on top without letting it's base touch the water below. Turn on the flame & let the water brings to a low simmer. The steam produced by the water in the lower pot will transfer to the bowl. This time, you can melt any delicated liquid in the bowl.
There are also apparatus meant for double-boiling. These pots usually fit nicely and with better heavy base and thickness for better control of the heat.
