val189 wrote:
> Once more I learned the benefit of a double boiler. No
> other way to melt chocolate and not burn it or turn to cement.

I melt chocolate on a burner on low heat all the time. Haven't bothered with
a double boiler in years. Most people make the mistake of using chocolate
chips for all applications, and chocolate chips are formulated to stay
together, not melt smoothly. Try using couverture formulated for dipping or
molding, or just Lindt or Ghirardelli from the supermarket. Just remember to
take it off the heat before it's fully melted and stir!

We had pan seared/roast tenderloin of pork (marinated in JC's dry pork
marinade) with a mustard cream/stock/wine reduction, mashed potatoes, and
spinach gratin. Chocolate mousse for dessert. It was very good.