How to Melt Bain Marie Chocolate?
When melting a bar of dark chocolate, always cut the chocolate as thinly as possible so that it melts quickly and evenly. If you don't want to use a knife, use a food processor to cut the chocolate into pieces.
Place two-thirds of the chocolate in a bowl, above the boiling water. It is important that the water does not boil and the bowl does not come into contact with the water (otherwise the chocolate becomes very hot). Melt the chocolate to a temperature of 50° C (120° F), test with a thermometer and stir occasionally. If the chocolate gets too hot, it breaks. Stir occasionally so that it melts evenly. Use a cloth to hold the hot bowl.
Add the remaining chocolate and mix. Continue stirring rapidly until the chocolate reaches 32° C (90° F).
To test whether your chocolate is tempered, spread a thin layer on a plate with a palette knife. Tempered chocolate will pass very quickly to a shiny and smooth surface.
