In this procedure we used a metal bowl that fits snugly on top of a saucepan, but a double boiler will also work.

　　

Ingredients

3 ounces bittersweet or milk chocolate

　　

Step 1

Have ready a 3- to 4-quart saucepan and a metal bowl large enough to fit on top. Make sure that when saucepan is filled one third full with water, bottom of bowl is not touching water.

　　

Step 2

Chop chocolate into no larger than 1/4-inch dice and transfer three fourths to metal bowl. Fill saucepan one third full with water and bring water to a boil. Remove pan from heat. 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 118°–120°F. for bittersweet chocolate or 116°–118°F. for milk chocolate. (If chocolate does not reach desired temperature, remove bowl, return water in pan to a boil, and repeat procedure).

　　

Step 3

Remove bowl from pan and cool chocolate by adding remaining chopped chocolate and stirring until smooth. Let chocolate cool until thermometer registers 80°F.

　　

Step 4

Return water in pan to a boil and remove from heat. Set bowl over pan and reheat melted chocolate, stirring until thermometer registers 88°–91°F. for bittersweet chocolate or 85°–87°F. for milk chocolate.