1. Chop the chocolate and place in a heatproof bowl over a saucepan of barely simmering water (bain-marie). Stir until melted, 122°F (50°C) for dark chocolate and 113°F (45°C) for milk and white chocolate. Once melted, pour two-thirds onto a clean, dry marble slab to cool.

2. Using the offset spatula and scraper, work the chocolate from the outside toward the center.

3. Spread out the chocolate again and repeat the process to cool it down.

4. When the temperature reaches 82°F–84°F (28°C–29°C) for dark chocolate, 81°F–82°F (27°C–28°C) for milk, and 79°F–81°F (26°C–27°C) for white, it needs to be raised again.

5. Gradually stir the melted chocolate back into the bowl containing the remaining warm chocolate until the temperature reaches 88°F–90°F (31°C–32°C) for dark, 84°F–86°F (29°C–30°C) for milk, and 82°F–84°F (28°C–29°C) for white.

1. Place two-thirds of the chocolate in a heatproof bowl over a saucepan of barely simmering water (bain-marie). Using a heatproof spatula, stir until evenly melted and the temperature reaches 122°F (50°C) for dark chocolate and 113°F (45°C) for milk and white.

2. Remove the bowl from the saucepan. Finely chop the remaining chocolate and add it to the melted chocolate.

3. Stir with a spatula until smooth and well blended. Cool dark chocolate to 82°F (28°C), milk to 81°F–82°F (27°C–28°C), and white to 79°F (26°C).

4. Place the bowl back over the saucepan of barely simmering water and leave until the temperature reaches 88°F–90°F (31°C–32°C) for dark chocolate, 84°F–86°F (29°C–30°C) for milk, and 82°F–84°F (28°C–29°C) for white.

Chop the chocolate and place in a heatproof bowl over a saucepan of barely simmering water (bain- marie). Stir until melted, 122°F (50°C) for dark chocolate, and 113°F (45°C) for milk and white.

When the chocolate has melted, stand the bowl in a larger bowl filled with ice cubes and water. Stir to

lower the temperature of the chocolate.

Cool dark chocolate to 82°F–84°F (28°C–29°C), milk to 81°F–82°F (27°C–28°C), and white to 79°F–81°F

(26°C–27°C). Put the bowl back over the pan and raise the temperature to 88°F–90°F (31°C–32°C) for dark, 84°F–86°F (29°C–30°C) for milk, and 82°F–84°F (28°C–29°C) for white.