chocolate couverture or chocolate couverture coins Stir for 3 full minutes, taking care to keep your spatula submerged in the chocolate the entire time The long stirring is required to equalize the temperature of the melted chocolate and the hard chocolate Dip the end of a paring knife or the corner of a 1 × 1–inch square of parchment paper into the chocolate and set on the counter for 2 full minutes The chocolate should be hard If it is not, refer to the Troubleshooting section at the end of the recipe At this point your chocolate is probably lumpy In order to make it nice and fluid, you need to melt most of the lumps The trick is to do this very carefully without melting too much cocoa butter I recommend microwaving the chocolate in 10- to 15second increments at 50 percent power and stirring for 1 full minute after each blast to make sure that the temperature has a chance to even out Test the chocolate with the paring knife or parchment paper after each microwave zap and stir to make sure that the chocolate still sets The more the lumps melt, the closer you get to having a perfectly fluid chocolate, but also the closer you get to having more melted cocoa butter crystals than solid ones If you are not sure about the length of time to use, always be conservative and use less I like to see 1 or 2 small lumps at the end of the process You can now use the chocolate and dip the cookies DIPPING THE COOKIES Place the bowl on a ...corner of a 1 × 1–inch square of parchment paper into the chocolate and set on the counter for 2 full minutes The chocolate should be hard If it is not, refer to the Troubleshooting section at the end of the recipe... and use less I like to see 1 or 2 small lumps at the end of the process You can now use the chocolate and dip the cookies DIPPING THE COOKIES Place the bowl on a ... chance to even out Test the chocolate with the paring knife or parchment paper after each microwave zap and stir to make sure that the chocolate still sets The more the lumps melt, the closer you get to having a