In article >,
"H. W. Hans Kuntze" > wrote:

> 2. On a cold table or marble surface pour 2/3 of the melted chocolate
> onto the cold table. Spread out the chocolate mass and work with a
> spatula until the temperature of the chocolate is approximately 80° F
> (27° C).

How do you estimate the temperature? I was wondering if the chocolate
layer is too thin for a either a candy or probe thermometer to work.

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