Be patient when melting chocolate using a bain-marie as this process can take up to 10 minutes. To reduce the time you can break chocolate into smaller pieces. Melting chocolate can be a difficult process as if it overheats (65⁰C +) or comes into contact with moisture the chocolate can 'seize' forming an unusable grainy-solid substance.
Have a practice by making Chris Horridge's Chocolate truffles or Mark Dodson's chocolate fondant with peanut butter ice cream and dark chocolate sauce.
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