11.   Heat cream with orange zest, melt chocolate in cream and stir in liquor.

12.   Heat the cream and set aside, keeping warm.

13.   In a medium, heavy-bottom saucepan, heat the cream until very hot.

14.   In a small saucepan over medium heat, heat the cream until simmering.

15.   If using vanilla extract, just heat cream and let it cool while you proceed.

16.   In a larger saucepan, heat the cream until just hot to the touch.

17.   In a small saucepan, heat cream over medium heat until small bubbles appear around edges.

18.   In a large skillet, heat cream over high heat until bubbling.

19.   In a medium saucepan, heat cream to a boil and reduce by half, stirring frequently.

20.   In a small saucepan over medium heat, heat cream until simmering.