Bring the water in your saucepan to a SIMMER (
do not boil)
Stir the chocolate continuously until it has all melted smoothly.
Bring the chocolate to:
118oF (48C) for Dark Chocolate
112oF (45C) for Milk Chocolate
Remove the bowl of chocolate from the saucepan and carefully wipe the steam from bottom of the bowl.ONE DROP OF WATER IN THE MELTED CHOCOLATE WILL CAUSE IT TO SEIZE
and, well, ruin it completely. So, you know, be careful.