Gradually heat two-thirds of the chocolate in a bowl over a saucepan of simmering water
Use a candy thermometer to monitor the temperature. My favourite is the nifty thermometer -spatula duo I used in the video – it’s super handy! When the chocolate reaches 45°C / 113°F remove from the heat
Add some of the reserved chocolate, stirring vigorously until it has completely melted. Repeat either until all the chocolate is added or the chocolate stops melting easily
Keep stirring until the chocolate temperature comes down to 27°C / 82°F
Put the chocolate back over the saucepan briefly to bring it up to working temperature. This is: Dark Chocolate – 31°C / 88°F. Milk Chocolate – 30°C / 86°F. White Chocolate – 29°C / 84°F
Temper Chocolate WITHOUT Thermometer
Put ⅔ of the chocolate in a plastic bowl and microwave in 30 second increments, stirring in between each blast
Once the chocolate is about ¾ of the way melted, stop heating it. This should look like mostly liquid but with a few chunks of chocolate through it. We don’t want it entirely melted as the chunks will help to bring down the temperature
Vigorously stir the chocolate until it is all melted, then add a small amount of the reserved chocolate, continue stirring until totally melted and repeat
When the chocolate is no longer easily melting, stop adding more. If you have a few lumps left that won’t melt, just scoop them out – don’t reheat the chocolate as this will undo the tempering!