chocolate melts

Instructions

1. To begin, cut the chocolate into small pieces with a large knife with a triangular blade
2. A polsonetto is a saucepan with a slightly rounded hemispherical bottom, a long handle, and a hook that allows it to be placed on another slightly larger pot. Its flat bottom allows for the perfect assembly of various delicate compounds as well as the even heating of them.
3. If you don't have one, use a saucepan with two handles that you'll place on top of another slightly larger saucepan with a little water that you'll heat.
4. The bottom of the small saucepan must not come into contact with the water, but it will heat up when it comes into contact with the steam. Keep an eye on the chocolate and, if possible, combine it with a silicone spatula. Turn off the heat as soon as the chocolate has melted.
5. If a drop of water enters the melted chocolate, it will crystallize and become unusable for the recipe. If this occurs, try to recover it by adding a tablespoon of milk or seed oil for every 200 g of chocolate, at the same temperature and quickly mixing, but the outcome is not guaranteed.
6. If the chocolate solidifies during the process, simply place it back in the pot with the water and gently heat it until it melts again.