Place roughly ¾ of the chocolate in a dry, heat-proof bowl. Create a double boiler by placing the heat proof bowl of chocolate over a pot filled with two inches of water. The bowl should not be touching the water. Turn the heat down to low. Let the chocolate sit over the hot water, uncovered, until it is about 2/3 melted. Be careful to not allow any water to splash or touch the chocolate. Once the chocolate is about 2/3 melted, gently stir and allow it to melt completely until a thermometer reaches 115°F (46°C). Remove the melted chocolate from the pot and set it aside. Add the remaining ¼ of the chocolate to the melted chocolate, stirring constantly until all pieces have melted and the mixture cools to 89°F (32°C). To check if the chocolate is in temper, dip a small piece of parchment paper in the melted chocolate. When the chocolate sets to a satiny texture without any streaks, it is ready to use. Note that cooling temperatures vary by type and brand of chocolate and it’s best to check with the manufacturer. If the chocolate doesn’t start to set within 2-3 minutes, cool chocolate two more degrees and then test again.