|bittersweet chocolate, 60% to 62% cac|
Have ready a fine-mesh strainer suspended over a glass bowl.
In a food processor, process the chocolate until very fine.
In a 1 cup microwavable measure with a spout (or in a small saucepan over medium heat, stirring often), scald the cream (heat it to the boiling point; small bubbles will form around the periphery).
With the motor of the food processor running, pour the