heatproof

Put butter and chocolate in heatproof bowl over a pan of simmering water, and stir continuously until combined - this will take at least five minutes.

Chop the chocolate and melt in a heatproof bowl over a pan of simmering water.

Place a heatproof bowl over a saucepan of simmering water and melt the butter, syrup and chocolate.

3 Scoop the ice cream into some heatproof glasses or bowls, then pour the mocha sauce all over it.

The tongs get incredibly hot, so I would recommend using the heatproof glove it comes with.

2 Melt the chocolate and butter together in a heatproof bowl over a pan of hot water.

2 Mix the custard powder, 2 tbsp milk and the remaining sweetener in a heatproof bowl.

"Getting composite heatproof materials based on nano-laminate compounds," the document says.

Nanoplus is a Taiwanese research and development, and manufacturing company, who specialize in nanomaterials, heatproof materials, laser cutting, and environmental services.

For the filling: melt the creme eggs and dark chocolate in a microwave or in a heatproof bowl over a pan of gently simmering water.

For the filling: melt the creme eggs and dark chocolate in microwave or in a heatproof bowl over a pan of gently simmering water.

SERVES 4-6 Ingredients 400g 70 per cent cocoa Valrhona dark chocolate 400g double cream 6 eggs, separated 325g caster sugar 50g crystallized Parma violets, slightly crushed, plus extra whole violets, to decorate METHOD 1 Break up the chocolate and melt it in a heatproof glass or ceramic bowl over a bain-marie.