8.

For the Chocolate: Allow caramel to cool while you prepare the chocolate. Remove 1/4 up of chocolate and set aside. Place remaining chocolate in a microwave-safe container and microwave in 15 second intervals, stirring after each one, until chocolate is completely melted and registers 115°F on an instant-read thermometer (do not overheat). Add half of reserved chocolate to bowl and stir vigorously with a rubber spatula. Continue stirring and adding reserved chocolate a bit at a time until temperature drops to between 84 and 86°F. Return to microwave and microwave at 10-second intervals, stirring vigorously in between, until chocolate registers 90°F. Be careful not to heat past 94°F. (If chocolate heats past 94°F, reheat to 115°F and repeat this step. See here for instructions on how to temper chocolate using a sous-vide cooker or a food processor with a hair dryer.)