Pasta
Melting is turning a solid ingredient such as butter, chocolate, or sugar into liquid by applying heat. The process can be done directly on the stovetop, in a bain-marie, or in a microwave; the aim is to turn the ingredient into a homogeneous liquid without burning it. Low, controlled heat is preferred for delicate ingredients such as chocolate.
Where It's Used
“Melt the chocolate slowly over a bain-marie, stirring gently.”
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