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Prepare all the ingredients.
Chop the chocolate into tiny pieces.
Melt the coating in a bain_marie.
Temperature must rise to 50°C for dark chocolate, 40°C for milk or white chocolate.
Lower temperature to 29°C for dark chocolate, 26°C for milk or white chocolate, by placing the container in a cold bain-marie.
Reheat to 31°C for dark chocolate, 29°C for milk chocolate and 28°C for white chocolate. Chocolate is ready for molding.
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