Ingredients
3/4 pound bittersweet or semisweet couverture chocolate, such as Valrhona or Callebaut, chopped
Preparation
Place 1/2 pound chocolate in a metal (or other heatproof) bowl. Bring a saucepan containing 2 inches of water to a simmer, then turn off heat. Set bowl of chocolate over saucepan (don’t let bottom touch the water) and let melt, stirring gently with spatula until chocolate registers 118 degrees to 120 degrees on thermometer. Remove bowl; cover saucepan to keep water warm.
Add remaining 1/4 pound chocolate to bowl, stirring constantly until chocolate registers 82 degrees on thermometer. Remove any unmelted pieces of chocolate with spatula. Line bottom of bowl with a kitchen towel and return to saucepan, stirring constantly until chocolate registers 88 degrees to 90 degrees. (The towel will help ensure the chocolate does not climb above 90 degrees, which would cause it to “bloom” when set.) Use immediately, stirring frequently while using to maintain temper and prevent streaking once chocolate hardens. If tempered chocolate thickens too much during use, place over simmering water again, stirring, 2 to 3 seconds.
