Tempering by seeding

• 14 oz. (400 g) chocolate

Chop three quarters of the chocolate (10 ½ oz./300 g) on a chopping board, using a serrated knife. Even better, use couverture chocolate in the form of fèves, buttons, or pistoles. Finely chop the remaining quarter (3 ½ oz./100 g) or process it with the blade knife attachment of a food processor. Place the roughly chopped chocolate in a bowl. Half fill a sauce