THE BAIN-MARIE TECHNIQUE
The bain-marie is a very simple technique that will allow us to carry out different preparations such as melting chocolate or cocoa butter without burning it, integrating foods without risking drying them, or even cooking certain foods of some compounds.
This technique allows us to transfer the heat to the compound in a slow, delicate and controllable way. It can be done both in the oven and on the fire depending on what we have to prepare … But what are the most salient steps to make the bain-marie? Gradually I will explain step by step how to do it according to the different preparations that we will face in the published recipes.
BAIN-MARIE TO MELT COCOA BUTTER
For use in the sugar-free cake pops recipe
Let’s take a saucepan and a metal bowl.
We fill the saucepan with water until the level touches the bottom of the bowl.
To check if you have reached the perfect water level, place the bowl on top of the saucepan, raise it, and check if the bottom is well wet or not. Do this until it is wet.
Place the saucepan with the bowl on top over medium-low heat and let the cocoa butter begin to melt.
Once completely melted, follow the steps provided in the recipe.
For any doubt or uncertainty do not be afraid to write to me, I will be happy to help you.