Parrot dark compound chocolate

Direction to use
1.cut the chocolate block into small pieces.
2.Heat the pieces of chocolate until they melt completely
a.steaming with medium heat and keep the water under boilling temprature,or
b.high temprature heating for about 1,5 - 2 minutes with microwave
3.make sure there's no water or steam mixed into the chocolate.
4.for the best result:
a.melting temprature :40-45°c
b.moulding temprature: 33-35°c
c.stronge temprature:22-26°c.