Technique: General Tempering

The general tempering technique involves four simple steps (see Dark Chocolate Tempering Curve).

1. Melt out all existing fat crystals.
2. Cool the chocolate, while agitating it, to a temperature at which both stable and unstable crystals form rapidly.
3. Rewarm the chocolate to melt out unstable forms, leaving only stable crystals to seed the chocolate.
4. Maintain at the proper temperature during use.