How to melt and temper chocolate

1. Place a saucepan half-filled with water over medium heat and cover with a heatproof mixing bowl large enough to snugly rest on the rim of the saucepan.
2. Use the chocolate chopper to chop the 2 lb chocolate block into small pieces.
3. Place about two-thirds of the chopped chocolate into the bowl. Use a rubber spatula to stir occasionally until the chocolate reaches about 100°F.
4. Carefully remove the bowl from the pan. Stir in the remaining chocolate.
5. As the chocolate cools to a temperature of about 83°F-84°F, you will see the chocolate start to crystallize (harden) around the outside edge of the bowl. Use the rubber spatula to stir the crystallized chocolate into the melted chocolate.
6. Being careful not to overheat it, place the bowl of melted chocolate over simmering water until the chocolate reaches the ideal working temperature of 88°F-90°F. If the chocolate is tempered, a knife tip dipped into tempered chocolate will set with a nice shine after 60 seconds in the refrigerator.

Now you are ready to use the tempered chocolate. Have fun!