Step 1

Place 2/3 (about 1 cup) of the couverture chocolate to be tempered in a dry bowl (heatproof glass, aluminum or unlined copper).

Step 2

Melt the chocolate over barely simmering water, less than 140°F (60ºC) with the water not touching the bottom of the bowl containing the chocolate.

Step 3

When chocolate is melted to 118°F (48ºC) for dark chocolate, or 115°F (46ºC) for milk or white chocolate, immediately remove from the heat. Dry the bottom of the bowl with a towel.

Step 4

Add the remaining 1/3 chocolate into the bowl. Use a dry rubber spatula to stir and cool down the chocolate until completely smooth and slightly thickened, this is called “seeding”. Be careful not to incorporate air bubbles.

Step 5

Check the temperature of the chocolate with an instant-read thermometer. When working with the chocolate, the temperature must stay below 90°F (32ºC) for dark chocolate or 87°F (31ºC) for milk or white chocolate.