The Direct Method

The direct method of tempering is done by melting solid chocolate to the proper temperature without taking it out of temper. The temperature required to melt the chocolate depends on the type of chocolate. Melting the chocolate to a higher temperature than necessary will destroy all crystals and force the chocolate out of temper, resulting in wild crystallization and a gray, uneven surface. If the chocolate should reach a higher temperature than recommended, the tempering process must be started over from the beginning.