Something every chocolatier struggles with is tempering chocolate. It is the kind of thing that will ruin my day!
However, I have found a pretty easy way to temper small chocolate batches that works pretty much every time.
What You Need:
• Food Grade Thermometer
• Microwavable Bowl
Put your chocolate in the microwave for 30-second intervals stirring in between each time. (Do not melt all of it, leave a little bit to the side for later)
After it is almost all melted, let it sit until the temperature drops to 84°F, stir occasionally.
As your chocolate is cooling, take the chocolate you did not melt and chop it up into small slices (you can chop the chocolate finer than I did in this picture).
When your chocolate has cooled to 84°F, add the small chocolate slices into the melted chocolate.
Stir for about a minute.