Melting chocolate
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Melting chocolate
Chop about 1/3 of chocolate to be melted into large chunks; set aside. Chop remaining chocolate into small pieces. (Always melt more chocolate than you'll need for your project; you can remelt and retemper any leftovers, or use it in baking.)
 
Place some of the finely chopped chocolate in fairly large bowl. Place bowl inside another bowl partially filled with very warm water. (If water in larger bowl will touch bottom of smaller bowl, water temp should be 125║ F.; if smaller bowl will be held above water, then water temp should be 140║ F.). Prevent water or steam from getting into the chocolate or it will harden and crumble.
 
Stir chocolate as it melts, gradually adding the remaining finely cut pieces. It maybe necessary to re-warm the water during the melting period.
 
Source:   NestlÚ
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