A
Now I'm going to show you how to work with chocolate. I'll do it in a "bain-marie", or, well, some people call it a "water bath". I myself love the name "bain-marie". To make a "bain-marie", you need two pots, one bigger than the other.
First, break the chocolate into small pieces and put them in the smaller pot. Usually when making chocolate desserts, you'll need to mix chocolate with butter and sugar. So if you do, put them in the pot too.
Now, fill the bigger pot half full of warm water. Put the smaller pot over the bigger one, and start to slowly mix the chocolate, the butter, and the sugar together. Keep the water under $50\ °\mathrm{C}$, or the chocolate may lose its shine. And make sure that no water goes into the smaller pot, or the chocolate will become hard and cannot be used. Keep mixing for about five to ten minutes, and the job is done. Easy, right?
(
B
)26. (创新考法·图片理解)Which picture can best show the "bain-marie" way of working with chocolate?
(
C
)27. What is the last step of making the "bain-marie"?
A. Cutting chocolate.
B. Filling the pot with water.
C. Mixing the chocolate, the butter, and the sugar for a few minutes.
D. Heating(加热) the water.
(
B
)28. According to the text, which is true about working with chocolate?
A. It is better to use a "bain-marie" than a "water bath".
B. The water in the pot should not be warmer than $50\ °\mathrm{C}$.
C. It is better to finish mixing it in less than five minutes.
D. We should not mix butter and sugar together at the same time.
