Tabling Method

Completely melt your chocolate. Tip approximately two thirds onto a cool surface such as a marble bench top. Using an offset spatula, spread the chocolate out, then scrape it all back up into a pile, repeating these two steps continuously until the chocolate flows down off the spatula and forms ribbons that stay on top of the pile of chocolate. This step helps to keep the chocolate at an even temperature; as it cools, it will start to thicken.. Scrape the cooled chocolate back into the bowl with the rest of the chocolate and stir through.