Chop your chocolate into small, even pieces. Set aside about one-third of it and put the rest into a heatproof bowl.
Fill a pot with an inch of water and bring it to a simmer.
Place the bowl on top so it rests above the steam, not in the water. Stir gently as it melts.
Once melted, remove the bowl from the pot.
Add the reserved third of chopped chocolate to the melted chocolate.
Stir slowly so it melts and cools the mixture. This helps form stable cocoa butter crystals.
Keep stirring until the chocolate feels cooler to the touch — around 31°C (88°F) for dark chocolate or 29°C (84°F) for milk and white.
If you don’t have a thermometer, touch a drop to your lower lip; it should feel slightly cool, not warm.
When it reaches that point, your chocolate is tempered.
To test, dip a spoon or a small piece of parchment paper into the chocolate. Let it sit for a few minutes. If it sets evenly with a glossy shine, you did it right.
