The safest method for melting chocolate.

• Graniteware double boiler
• Capacity 1 1/2 quarts (1 1/2 to 2 pounds of chocolate)
• Set includes 2 pots with lid
• Enameled steel construction
• Cautions:
  • Do not use without at least 1 inch of water in lower pot
  • Do not use on glass cook tops
  • Do not drop (it will chip the enamel)
  • Use pot holder or mitt when handling

Usage:

1. Put one to two inches of water in the lower pot (this should not be enough to touch the bottom of the upper pot
2. Bring the water to a boil
3. Divide your chocolate and place half in the upper pot of the double boiler
4. Set the upper pot in the lower pot
5. Stir occasionally to prevent scorching.
6. When melted, remove the upper pot
7. Stir in the other half of your chocolate from step 3. Note: Steps 3 and 7 are not required, but using this technique speeds cooling the chocolate to a pouring temperature of 90 degrees F.
8. Check the temperature, pouring most chocolates at 88 to 90 degrees F. usually works best
9. Adjusting temperature - when working with chocolate if it cools down too much place the upper pot back on the boiler and if too hot remove from the boiler