Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
To temper the chocolate: Chop into pieces smaller than a nickel. Melt three-quarters of the chopped chocolate in a large heat-safe bowl set over a pot of simmering water until it reaches 122°F to 131°F. Remove bowl from pot and transfer one-third of melted chocolate to a small bowl. Add the remaining chopped chocolate to the large bowl, stirring until it reaches 82°F to 84°F. Return the reserved melted chocolate back into the large bowl. Combining the two should bring the temperature to 88°F to 90°F.