Plain chocolate 45c,31c,42c
Milk chocolate 40c,30c,31c
Dark chocolate 40c,28c,30c
Melt the chocolate or in a microwave or over hot water(not touching the water) in a baine Marie to the first temperature, then cool to the second temperature by spreading on a marble slab and quickly returning to the bowl or by adding more grated chocolate.then finally take to the last temperature.
The chocolate is then ready to use to Pour into moulds or for dipping.