Place two-thirds of the chocolate in a glass bowl and gently heat until fully melted (30-second half-power intervals in the microwave). Don’t exceed 120°F!
This will cool the melted chocolate and seed it with the right crystals. All of the good crystals will melt above 94°F, so you need some unmelted chocolate pieces present between 90°F- 94°F.
Stir constantly to help the chocolate pieces melt, form the right crystals, and cool down the chocolate. Keep sprinkling in more chocolate pieces until melted and/ or you reach the working temperature (see temperatures chart in blog post).
Dip a spoon in the chocolate and set it aside. Within 2- 3 minutes, the chocolate should set and look evenly matte (not streaky or patchy). Hold it at 88- 90°F and get to work!
- Streaky, dull, grainy, crumbly - It will quickly melt when touched - May have gray or white bloom on the surface - It will set SLOWLY (5- 10+ minutes)