To temper 1 1/2 pounds of bittersweet or milk chocolate:

• 1. Set a large bowl over a pan of simmering water.
• 2. Add 1 pound of coarsely chopped chocolate to the bowl and stir occasionally until melted and an instant-read thermometer registers between 112° and 118°.
• Remove the bowl from the pan.
• 3. Add the remaining 1/2 pound of chocolate and stir until melted and the thermometer registers between 88° and 90°.
• 4. Use immediately.

Published December 2002