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Melting chocolate is a sensitive process that is well worth the effort. Yes, you can use a microwave, but why not use a double boiler for the ultimate in silky smoothness? The top bowl sits above gently simmering water in the bottom pan, which keeps food elevated and out of direct contact with heat. This process is also essential when making delicate sauces like Béarnaise and Hollandaise to ensure they heat evenly without the risk of scorching.

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