I'm about to start making a chocolate mousse and I've read in 2 different places that the water where the bowl containing the chocolate to be melted is sunk in should NOT be boiling.... so I assume it must not be on the fire while melting the chocolate either..... does anybody know why is this?? I thought the hotter the water was, the better, as it'd melt faster.... isn't it going to take forever to melt it by doing this (i.e. not letting the water boil)?? Thanks for any light you can shed on this -- you can really tell I'm a newby at this so that's why I'm interested in learning something new....
2007-08-07
06:12:30
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12 answers
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asked by
Lprod
6