This is our first Trainer Tips post, designed to help novices to the baking world achieve their tasty Pokémon baking dreams. You may want advice on how best to do things described in our recipes, or the pros and cons of certain types of ingredients or equipment you may need. We want to make Bakémon accessible to all Pokémon & tasty treat lovers, regardless of their culinary skill so every now and then we’ll give you some handy tips (but we promise not to try to teach you how to catch Pokémon). First up we shall dispense some necessary wisdom on how to melt chocolate, something we imagine you will have to do frequently over the course of our Bakémon adventures.
People will try to tell you that there’s more than one way to melt chocolate. They are lying. There is only one way.
- heatproof bowl (old pudding bowls work well)
- kettle (optional)
- spoon (sort of optional)
Your saucepan and bowl should be chosen carefully, so that your bowl sits in the saucepan without actually touching the bottom, essentially being suspended by the rim of the saucepan.
- If you have a kettle, use it to boil enough water to fill the saucepan to a depth of 2-3 inches, then transfer it to the saucepan.
- If not, fill the saucepan to a depth of 2-3 inches with cold water instead.
- Turn the ring up to the highest setting.
- Break the chocolate and put it in the bowl.
- Put the bowl in the saucepan. Ideally, the bottom of the bowl shouldn’t touch the water, but I’ve honestly never noticed this making any difference.
- Stir it every now and then if you have a spoon. You can just leave it to melt itself, but that takes longer because physics.
- After a few minutes you will have a bowl of delicious, perfectly melted chocolate, suitable for all manner of baking and eating purposes (no judgement here if you just eat it all with a spoon).