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Tempering Chocolate: Table Top Method
Yes, it is possible to temper your own chocolate! How do you know if you're doing it right? Follow this straightforward recipe, and remember these basics: When properly tempered, chocolate is glossy in appearance and velvety smooth on the tongue. It will harden, be finely textured, and snap when broken.
Equipment:
Marble slab or other smooth surface
Thermometer that reads temperatures between 80-130°F
Heating pad (for maintaining temperature while working)
Spatula and/or scraper