You need heat, but it can’t be direct. It also can’t come from a microwave or an oven, and the sun just won’t cut it. Your recipe calls for something to be melted or whisked over a double boiler, but what the hell is it? How you can you double boil something?
Relax, you’re not even boiling it once — the name might throw you a little, but really it’s just a fancy name for a large metal bowl placed over a few inches of lightly boiling water in a pot. The indirect heat nixes the chance of burning your chocolate or scrambling your egg yolks before they even have a shot at becoming Hollandaise for your incredibly baller brunch. It’s like steaming that which cannot be steamed.
We’d provide limitless other information, but that’s about it. Grab a metal bowl and whisk up a batch of Chocolate-Dipped Almond Meringues
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