To manually temper chocolate
Place roughly ¾ of the chocolate in a dry, heat-proof bowl. Createa double boiler by placing the heat proof bowl of chocolate over a pot filledwith two inches of water. The bowl should not be touching the water. Turn theheat down to low. Let the chocolate sit over the hot water, uncovered, until itis about 2/3 melted. Be careful to not allow any water to splash or touch thechocolate. Once the chocolate is about 2/3 melted, gently stir and allow it tomelt completely until a thermometer reaches 115°F (46°C). Remove the meltedchocolate from the pot and set it aside. Add the remaining ¼ of the chocolate tothe melted chocolate, stirring constantly until all pieces have melted and themixture cools to 89°F (32°C). To check if the chocolate is in temper, dip asmall piece of parchment paper in the melted chocolate. When the chocolate setsto a satiny texture without any streaks, it is ready to use. Note that coolingtemperatures vary by type and brand of chocolate and it’s best to check withthe manufacturer. If the chocolate doesn’t start to set within 2-3 minutes,cool chocolate two more degrees and then test again.