A heating technique where a container is placed over another container of boiling water so the food never touches direct heat. Used for melting chocolate and cooking sauces and creams; the contents don't burn, curdle, or split, and stay smooth. The water shouldn't touch the upper container, and it should only simmer gently.
Where It's Used
“Melt the chocolate in a double boiler and once it has cooled, add it to the cream.”