melting the chocolate couverture slowly so that you always have more crystallized cocoa butter crystals than melted ones in the mixture Let’s say you have a 450-gram (1-pound) bar of chocolate couverture or 450 grams of chocolate couverture coins If working with a bar, chop it finely and evenly into ¼-inch pieces Place 300 grams of the finely chopped chocolate couverture or chocolate couverture coins in a microwave-safe bowl and microwave for 1 minute at 50 percent power It’s crucial to always use 50 percent power, as 100 percent power is too hot and will burn the chocolate Remove from the microwave, stir with a rubber spatula, and microwave for another full minute Stir again When you stir make sure that the bottom of the spatula is submerged in the chocolate and constantly touching the bottom of the mixing bowl Make sure that your mixing bowl is small enough to allow this It’s very important that you stir and not fold, as when you fold you introduce air into the chocolate and create air bubbles Now microwave the chocolate for 30 seconds at 50 percent power and stir for a full minute You should now see that the chocolate is starting to melt, which is good news The trick is not to overheat it at this point Dip the end of a paring knife or the corner of one of the 1 × 1–inch squares of parchment paper into the melted portion of the chocolate and put it on the counter for 2 full minutes The chocolate should set If it does not, refer to the ... overheat it at this point Dip the end of a paring knife or the corner of one of the 1 × 1–inch squares of parchment paper into the melted portion of the chocolate and put it on the counter for 2 full minutes The chocolate... and will burn the chocolate Remove from the microwave, stir with a rubber spatula, and microwave for another full minute Stir again When you stir make sure that the bottom of the spatula is submerged in the chocolate and... create air bubbles Now microwave the chocolate for 30 seconds at 50 percent power and stir for a full minute You should now see that the chocolate is starting to melt, which is good news The trick is not to