Step 1
Ingredients 14 oz. (400 g) chocolate Equipment 1 serrated knife 1 kitchen thermometer 1 flexible spatula food processor fitted with a blade attachment
Step 2
Chop three quarters of the chocolate (10-1/2 oz./300 g) on a chopping board, using a serrated knife. Even better, use couverture chocolate in the form of feves, buttons, or pistoles. Finely chop the remaining quarter (3 1/2 oz./100 g) or process it with the blade knife attachment of a food processor. Place the roughly chopped chocolate in a bowl. Half fill a saucepan with hot water, and put the bowl over it, making sure that the bowl does not touch the bottom of the saucepan. Slowly heat the water, ensuring it does not boil. Alternatively, use a microwave oven if you wish, but in "defrost" position or at 500 W maximum.
Step 3
Stir regularly using a flexible spatula so that the chocolate melts smoothly. Check the temperature with a thermometer. When it reaches 131 F - 136 F (55 C - 58 C) for bittersweet, or 113 F - 122 F (45 C - 50 C) for milk or white, remove the chocolate from the bain-marie. Set aside one-third of the melted chocolate in a bowl, in a warm place. Add the remaining finely chopped quarter (4 oz./100 g) of the chocolate into the remaining two-thirds of the melted chocolate, stirring constantly. Bittersweet chocolate should reach a temperature of 82 F - 84 F (28 C-29 C); milk chocolate should reach 81 F - 82 F (27 C - 28 C); and white or colored chocolate should reach 79 F - 81 F (26 C - 27 C).
Step 4
Then add the melted chocolate that you have set aside to increase the temperature. Bittersweet chocolate should reach 88 F - 90 F (51 C - 52 C); milk chocolate should reach 84 F - 86 F (29 C -30 C); and white or colored chocolate should reach 82 F - 84 F (28 C - 29 C). Stir until the right temperature is reached.