Using a Double Boiler to Make Gnash

• 1). Fill the pot ½ full with water and place on the burner. If cooking a substance in the double boiler that will take some time make sure to have enough water in the pot that it won't all evaporate while boiling.
  
  
• 2). Turn on the heat and bring to a boil. Let the water come to a full boil before putting the bowl on the pot. This ensures an even heat while using the double boiler which is of particular importance when cooking a substances like custard containing egg that can go from perfectly cooked to ruined in a moment.
  
  
• 3). Place the bowl on top of the pot and reduce the heat to medium. A large glass bowl is preferred here as it holds heat more evenly then a metal bowl and is more permeable to heat then a ceramic bowl which is designed to insulate. Make sure the bottom of the bowl isn't touching the water.
  
  
• 4). Add chocolate chips and cream. If making a custard or zabaglione (Italian style custard), this is where the double boiler is so useful as it gives a buffer from the heat to ensure you don't end up with scrambled eggs.
  
  
• 5). Stir until melted. This is the crucial stage and the reason you are using a double boiler. Foods cooked in a double boiler tend to be sensitive to their temperature and time and can be ruined if the cook steps away. The double boiler buys you time with the moist indirect heat but be watchful at this stage. If the foods get too hot, you can remove the bowl from the pot to let it cool a bit, then move it back on, to continue the cooking.
  
  
• 6). Remove from heat when the chocolate has just melted. Taking the food stuffs off the heat just before they are done ensures you don't over cook as they remain hot and continue cooking after removed from the stove top.