How To Make a Bain-Marie

What is a bain-marie?

A bain-marie (French for “water bath”) is a simple homemade setup consisting of a pan of simmering water, with a metal bowl placed on top. A bain-marie functions similarly to a commercially-made double boiler.

While you can purchase double boiler (a set of two metal pans designed to fit inside one another, with water added to the bottom pan and chocolate in the top) it’s really not necessary. It is easy to make a simple bain-marie at home.

What does it do?

As a pastry chef, I primarily use a bain-marie to melt chocolate. (For making ganaches, truffles, to temper for bars and bon bons, or other chocolatemaking applications.) However, it can also be used for custards, cheesecakes, and sauces, or as an impromptu chafing dish.

The bain-marie creates a hot water bath which warms the chocolate, with the heat from the water transferred to the contents of the bowl above. Placing two pans inside one another creates a buffer, preventing the chocolate from burning as it might if placed directly on the stovetop.

In pastry school, we always used a bain-marie rather than a double boiler. As a recipe developer, the former is my go-to when developing recipes or working on chocolate projects at home.

What do I need to make one?

You can make a bain-marie with a few simple kitchen tools, all of which you probably already have in your kitchen:

Large metal bowl (it’s important to use metal, not plastic)
Large stock pot or saucepan (big enough so that the bowl can sit inside, with a few inches of space between the bottom of the bowl and bottom of the pan, but not be so big that the bowl sinks to the bottom)
J-cloths (to create an additional buffer between the two pans; can be omitted if necessary)
Heat source (stovetop/hob, or induction burner)

How To Make a Bain-Marie:

Add water to a large metal stock pot, filling it about halfway to the top of the pan.

Add a j-cloth to the pan.

Sit large metal bowl inside the stock pot. There should be a few inches of space in between the bottom of the bowl and the bottom of the pot.

Sit bain-marie on the stovetop over medium-low heat. As the water warms, the chocolate (or other ingredient in the bowl) will begin to melt.

Continue stirring until chocolate has melted.

Use melted chocolate as desired.

Other tutorials you might enjoy:

How to Make Pastry Cream
How to Make an A-Frame Gingerbread House

If you’re inspired by my posts, or if you make any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

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About Rebecca:
Rebecca earned the Diplôme de Pâtisserie from Le Cordon Bleu London in 2020. She kept this detailed diary as a record of her journey, and as a way to help others decide if pastry school might be the right choice for them. Rebecca also holds an MSc in Culinary Innovation from Le Cordon Bleu and Birkbeck, University of London, and a Professional Chocolatier’s Certificate from Ecole Chocolate. She currently works as a recipe developer, food stylist, food photographer, writer, and pastry chef. Feel free to make one of her original recipes, or to follow her on Instagram @bastecutfold for more baking and pastry inspiration!