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.