Freeze-dried Cocoa Butter Method

White chocolate: cool to 29–30°C (84–86°F)

Milk chocolate: cool to 31–33°C (88–91°F)

Dark chocolate: cool to 32–35°C (90–95°F)

You can put the bowl of chocolate into a sink full of water to speed up the cooling process, but be careful not to splash any water into the chocolate. Once it is at the right temperature, add in a teaspoon of freeze-dried cocoa butter per 7 ounces (200 g) of chocolate. Stir it through using a spatula. The freeze-dried cocoa butter has the stable crystal structure that we want, and it sets an example for the cocoa butter in the melted chocolate to follow.