Table Method

Heat all of the chocolate to a temperature of 45°C–50°C (113°F–122°F). Pour three quarters of the melted chocolate onto a marble slab or similar surface and spread the chocolate out from the centre using a palette knife. Bring the chocolate back to the centre using a metal scraper and continue this action to cool the chocolate and continually break the crystals that are in formation. Ensure that the chocolate is mixed evenly; it will become thicker and set in places. The resulting uneven crystallisation should now be scraped back into the remaining chocolate and mixed well. The chocolate should be approximately 28°C (82°F) for dark chocolate and 26°C (79°F) for milk and white chocolate.