1 Find a heatproof bowl that happily sits on top a pan.
2 Pour in 5cm of water into the base of the pan and put it on to simmer gently.
3 Break the chocolate into squares and put into the heatproof bowl.
4 Rest the bowl of chocolate over the simmering water (making sure the base of the bowl is not touching the water.)
5 Leave for 5 mins, without touching to allow the chocolate to melt.
6 Stir and use to pour over profiteroles – or whatever else you fancy!
FIX A FLOP!
• Chocolate can go grainy – if it’s overheated. So keep the heat low.
• Chocolate can sieze up and clump together if water gets into it.
• Often the less you stir the chocolate the better! (It stays more runny)