Chop chocolate into small, even pieces
Melt chocolate to 45–50°C (113–122°F) for dark, 40–45°C (104–113°F) for milk, 38–42°C (100–107°F) for white
Cool melted chocolate to 27–28°C (80–82°F) for dark, 26–27°C (79–81°F) for milk, 25–26°C (77–79°F) for white
Rewarm to 31–32°C (88–90°F) for dark, 29–30°C (84–86°F) for milk, 28–29°C (82–84°F) for white
Stir gently to ensure uniform temperature
Keep chocolate at working temperature (do not exceed the rewarm target)
Test by spreading a small amount on parchment; it should set with a glossy finish within a few minutes
If it sets too slowly or dulls, cool slightly and rewarm to the working temperature range
If it sets too quickly or becomes grainy, melt down and repeat tempering steps
For seeding method: melt 2/3 of chocolate to melting temperature, add 1/3 chopped chocolate (seed) and stir until it reaches the cooling temperature, then rewarm to working temperature
For microwave method: heat in short bursts, stirring between bursts, then follow cooling and rewarming steps
If using a thermometer, keep it from touching the bowl bottom and stir before checking temperature