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Tempered Milk Chocolate

16 oz (454g) milk chocolate

1. Finely chop 12 oz (340g) of the milk chocolate and add to a heat proof bowl. Melt gently over in a water bath set over barely simmering water.
2. Make sure to maintain a gentle heat so that the chocolate never goes above 113F (45 C).
3. As soon as the chocolate reaches 113F (45 C), remove it from the heat and stir in roughly 2 oz (56g) of the reserved milk chocolate that came already tempered.
4. Stir constantly until the chocolate is melted and check the temperature. You are aiming for a temperature between 84-86F (29-30 C). If the temperature is still above that, add more of your reserved chocolate and continue stirring. If the temperature is below that and there are still chunks of milk chocolate, place on and off over the warm water to melt while keeping the temperature below 86F (30C).