[Sca-cooks] HELP!!! with Chocolate/White Choc...stuff plan or is this ok? Is there a better way?

[Patricia Collum]

In a similar situation at school (pre-microwave), we used an electric frying
pan with water in it and floated the container we wanted to keep warm in the
water. I've used this to keep wax melted for batik.

Cecily
----- Original Message -----
From: "kattratt" <kattratt at charter.net>
To: "Cooks List" <sca-cooks at ansteorra.org>
Sent: Wednesday, January 08, 2003 8:04 PM
Subject: [Sca-cooks] HELP!!! with Chocolate/White Choc...stuff plan or is
this ok? Is there a better way?


> Ok here is what is up.  Our Microwave died!!!! Kaput. Ok now this is not
> to bad as I know one way, but I am looking for the quicker method to
> keep chocolate/that candy stuff they try to pass off as "white choclate"
> , warm. OR to heat it again quickly.  I know someone talked about the
> heater thingys but I need a quick fix.  Is the stove really my only
> answer?  Or better yet I am fine with the stove top being the heat
> source but is there a way to keep it warm for awhile to use it in a
> semi-liquidy state?