My summer dessert recipe includes one tsp of Vanilla, one pinch of pinch of salt and one tsp of ground cinnamon. I gradually whisked the milk in and stirred it constantly, until it became smooth. Then I removed it from the heat and let cool. I want to know whether melting the unsweetened chocolate in the peak of a double boiler over boiling advisable? I tried melting the chocolate, unsweetened one, in the peak of the double boiler kept for over boiling but not the boiling water. The chocolate didn’t melt properly at all. How do I mend my problem? Can you also share with me your way of making some summer dessert recipes of the south american regional cuisine that are apt for the holidays, along with its complete details please?
Is melting the unsweetened chocolate in the peak of a double boiler over boiling advisable?
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