Melting Chocolate

Double boiler: This method takes a little longer than the direct heat method, but eliminates the possibility of scorching the chocolate. Place water in the bottom of the double boiler so the top of the water is 1/2 inch below the upper pan. Place the chocolate in the upper pan. Place the double boiler over low heat. Stir the chocolate constantly until it is melted. Do not allow water to boil.

frostings and glazes

Frosting too thick to spread: Gradually beat in a little additional milk (or liquid from the recipe) a teaspoon at a time until desired consistency.

Frosting too liquidy: Gradually whisk in a little more confectioners sugar until spreading consistency.

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