Tablier Method

Chocolatiers traditionally use the tablier method. It is quick and efficient once you are used to it, works well for large quantities of chocolate (1–5kg) and the marble or granite slab stays cool and helps the crystals align, unlike metal, which absorbs and retains heat. Once the chocolate is tempered, you can keep working with it for quite a while, heating up a little when it starts to crystallise, and you can temper more chocolate than you need and keep what’s left over to re-temper another time.