Place your chocolate in a plastic or silicone bowl in the microwave and heat on high for 30 seconds. Then stir
Heat again for another 30 seconds, stir, then 15 seconds, stir, then 10 seconds, stir. Make sure your temperature never goes above 90ºF for dark chocolate. 86F for milk chocolate and 84F for white chocolate. DO NOT RUSH THIS
If your chocolate is not fully melted then only do another 5 seconds until it is melted
Now your chocolate is in temper and ready to use!
Bring sugar and water to a boil on medium high in a medium sized sauce pan. Cover with a lid for 5 minutes
Remove lid and continue cooking sugar until thermometer reads 350º (hard crack stage) or it's a deep golden brown color. No need to stir.
Remove from heat and add in your butter in small pieces. Be careful, it will bubble up. Slowly whisk in your cream until combined.
Add in your sea salt and let set at room temperature overnight or cool in the refrigerator.