[After taking off the rubber tube tied around her upper arm, he fills the vial up and then presses a piece of clean cotton down over the needle before pulling it and the vial away.]
Hold this here for a moment.
[He writes the same number he'd put on her slide on the vial, dumped the needle into a wastebasket marked "hazardous" and then slid the vial into a waiting box. Then he turned back and took a piece of medical tape to put over the cotton.]
You can remove this in two to three hours.
And yes, the degrees... I do believe it was... Ah! Yes, it's called tempering. Using a double broiler, you heat the chocolate - depending on type, of course - to 115 degrees Fahrenheit or 46 degrees Celcius. Remove it from heat, melt extra chocolate into the mixture until the temperature drops to... [He thinks, wagging one finger by his head along to a tune only he can hear. When he speaks again, it's in a singsong voice as he recalls the receipe.] 84 or 29, heat again to 89, never go above 91 and soon enough you'll be done! Ha! That's it!
action;
Hold this here for a moment.
[He writes the same number he'd put on her slide on the vial, dumped the needle into a wastebasket marked "hazardous" and then slid the vial into a waiting box. Then he turned back and took a piece of medical tape to put over the cotton.]
You can remove this in two to three hours.
And yes, the degrees... I do believe it was... Ah! Yes, it's called tempering. Using a double broiler, you heat the chocolate - depending on type, of course - to 115 degrees Fahrenheit or 46 degrees Celcius. Remove it from heat, melt extra chocolate into the mixture until the temperature drops to... [He thinks, wagging one finger by his head along to a tune only he can hear. When he speaks again, it's in a singsong voice as he recalls the receipe.] 84 or 29, heat again to 89, never go above 91 and soon enough you'll be done! Ha! That's it!