Getting the perfect consistancy isn’t always easy. You start beating the egg whites and at the end they are still runny. The most important thing about the egg whites is the temperature. Egg whites should always be at room temperature before whipping. For best results take them out of the refrigerator about an hour prior to beating. Make sure there is no yolk in the whites and that the bowl and beaters are perfectly clean. To get the egg whites to the right consistancy it is also important to hold the beaters slightly at an angle to beat air into the whites. The more air gets into it, the better the results.
Keep refrigerated, use for Pie Toppings.
Chocolate is a highly temperamental medium to work with. Many people have tried melting it in the microwave or over direct heat in a pot on the stove top. Both of these will lead to problems. The microwave will lead to having to re-melt the chocolate over and over, causing, after a time, for it to burn. The stove top will keep it melted longer, but burn it faster.
There is a way however to melt the chocolate on the stove to and keep it there without burning it. By using a double boiler direct heat is avoided and allows for the chocolate to stay on the stove top for a much longer period of time without burning it.
Once the chocolate is melted it can be used for multiple purposes. Examples of how it can be used include dipping strawberries in it, dipping pretzels, putting into a squeeze bottle and then drizzling the chocolate over a desert item, and using in a chocolate fountain.
