Question: To temper chocolate.

  Options: 
 A. Take roughly 2/3 of your chocolates (use good quality dark chocolate) put it in a metal bowl that sits perfectly on top of your saucepan. The bottom of the bowl should not touch the water. Bring the water to boil then melt the chocolate on low heat. Measure the temperature occasionally, remove the bowl from the heat when it gets to 41-43 Celsius.
 B. Take roughly 2/3 of your chocolates (use good quality dark chocolate) put it in a metal bowl that sits perfectly on top of your saucepan. The bottom of the bowl should not touch the water. Bring the water to boil then melt the chocolate on low heat. Measure the temperature constantly, remove the bowl from the heat when it gets to 41-43 Celsius.
Answer: B