Chocolate tempering

Method

1. Start. Melt dark chocolate to 115–120°F / 46–49°C.Watch for: Use gentle heat and stir often; remove from the heat as soon as the mixture is uniform so residual heat does not take it too far.
2. Then. Cool while stirring to 81–82°F / 27–28°C, then warm to 88–90°F / 31–32°C.Watch for: Scrape the bottom and sides once, then stop at the texture described; extra mixing can add air or develop unwanted gluten.
3. Finish. Test a thin smear; it should set glossy within 5 minutes. Mold bars or decorations.Watch for: Start checking a few minutes early and let appearance, texture, and temperature confirm that it is done.