Technique: Tabling

The tabling method is the most traditional, time-honored method for tempering relatively small quantities of chocolate. The tabling method has the advantage of being fast and efficient. The disadvantages of the tabling method are its requirement for a stone slab on which to work, the nearly inevitable incorporation of air bubbles, the generally higher skill level required as compared to other tempering methods such as seeding, and the practical limits on the amount of chocolate that can be tempered using the method.