Melting chocolate

If you’re making Diana Henry’s recipes on p90, it’s worth investing in a digital thermometer to help you get a beautiful silky result. Chop the chocolate into small pieces and put half in a bowl over a pan of barely simmering water. Make sure the water doesn’t touch the base of the bowl as the chocolate will heat up too much, causing it to seize and become grainy.

Never cover the bowl – this can create condensation, again causing it to seize. Stir the chocolate occasionally until melted and smooth, ensuring it doesn’t go over 45C. Gradually add the rest of the chocolate, stirring continuously, until everything is melted and glossy.