Finely chop the chocolate. Place about two-thirds of it into a heatproof bowl or double boiler set over a pot of simmering water, making sure the bowl doesn’t touch the water. Stir frequently with a rubber spatula and monitor the temperature with a thermometer—don’t let it exceed 120°F for dark chocolate or 105°F for milk or white chocolate.
Once fully melted, remove the bowl from the heat and wipe the bottom to prevent water from getting into the chocolate.
Gradually stir in the remaining chopped chocolate, letting each addition melt fully before adding more. Keep stirring until the temperature drops to around 86°F.
Using a heat gun, gently reheat the chocolate to its working temperature:
89°–91°F for dark chocolate
85°–87°F for milk or white chocolate
To test the temper, spread a small amount on parchment paper. If it dries quickly with a glossy finish and no streaks, your chocolate is tempered and ready to use. If it doesn’t set after 3 minutes, start the process over.
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