Microwave Method

This is not technically tempering, but it keeps the chocolate in temper by not completely melting the fat crystals. Finely grate 300 g (10.6 oz) of milk chocolate and put it into a microwave safe plastic bowl. Do not use a glass or melamine bowl as they get hot in the microwave and will make the temperature too high for this method. Microwave on high for 20 seconds, stir, microwave 10 seconds, stir, microwave 10 seconds, stir, microwave 10 seconds and stir.

Use a candy thermometer as you carefully raise the temperature of the chocolate. (If it gets too hot, the fat crystals will be completely melted.) Use the following temperatures as a guide.