Chocolate -

: Chop your chocolate and melt 2/3 of it in a double boiler (a bowl over simmering water) until it reaches 115°F (46°C) for dark chocolate.

: Remove from heat and stir in the remaining 1/3 of the "seed" chocolate gradually until the temperature drops to 82°F (27°C) . Chocolate

Preparing a piece of chocolate can mean anything from making it from scratch to properly melting and setting it. Depending on how deep you want to go, here are the two most common ways to "prepare" a piece: 1. The "Quick" Method (Using Cocoa Powder) : Chop your chocolate and melt 2/3 of

: Reheat it very briefly to a working temperature of 88-90°F (31-32°C) . This stabilizes the crystals so it stays shiny and crisp. 3. From Scratch (Bean-to-Bar) Depending on how deep you want to go,

For the ultimate DIY project, you can make chocolate from raw : How To Make Chocolate Bars From Scratch