Using Tempered Chocolate

The trick now is to keep the chocolate at a stable temperature. This is best done with a heat gun or hairdryer. Use the chocolate as soon as possible after it has been tempered and keep it agitated in the container by mixing regularly with a silicone spatula and gently heating the edges of the chocolate with the heat gun or hairdryer. Ensure the chocolate does not overheat or it will have to be tempered again.