1. Start by chopping your dark chocolate into small pieces
2. Place the chopped chocolate in a heatproof bowl. Set the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir the chocolate frequently until it melts, then use a candy thermometer to check when it reaches 45-48C (113-118°F)
3. Remove from the heat and add the remaining one-third of the chopped chocolate to the melted chocolate and stir gently until it’s completely melted.
4. Continue to stir the chocolate until to reaches 27-29C (80-84F)
5. Place the bowl and gently reheat until it reaches 31-32C (88-90F)
6. Remove from the heat, no the chocolate is temperated and ready to be used (To check take a small bit of chocolate on a piece of parchment paper and let it set at room temperature for a few minutes. It should be set firm.
7. The chocolate is now ready to be used

If using milk chocolate use these temperatures: initial melting (45-50°C), cooling (27-29°C), reheating (30-32°C).

If using white chocolate use these temperatures: initial melting (40-45°C), cooling (26-28°C), reheating (29-31°C).