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1
Have ready a 3- to 4-quart saucepan and a metal bowl large enough to fit on top.
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2
Make sure that when saucepan is filled one third full with water, bottom of bowl is not touching water.
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3
Chop chocolate into no larger than 1/4-inch dice and transfer three fourths to metal bowl.
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4
Fill saucepan one third full with water and bring water to a boil.
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5
Remove pan from heat.
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6
Set bowl with chocolate over pan (do not let bowl touch water) and melt chocolate, stirring, until a digital or chocolate thermometer inserted at least 1/2 inch into chocolate registers 118120F.
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7
for bittersweet chocolate or 116118F.
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8
for milk chocolate.
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9
(If chocolate does not reach desired temperature, remove bowl, return water in pan to a boil, and repeat procedure).
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10
Remove bowl from pan and cool chocolate by adding remaining chopped chocolate and stirring until smooth.
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11
Let chocolate cool until thermometer registers 80F.
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12
Return water in pan to a boil and remove from heat.
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13
Set bowl over pan and reheat melted chocolate, stirring until thermometer registers 8891F.
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14
for bittersweet chocolate or 8587F.
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15
for milk chocolate.
