The Tabling Method

The tabling method is the fastest and most efficient way to temper smaller amounts of chocolate. This method requires the use of a stone slab and good hand skills. The marble or stone slab draws the heat out and away from the chocolate without becoming overly hot itself. Although this is the most efficient way to temper small amounts of chocolate, it requires more hand-eye skill coordination than the other techniques in order to move the chocolate around the table.

Working quickly and cleanly is the key to successful tabling. Keeping the spatulas clean of excess chocolate will help prevent lumps. The steps below should be repeated until the chocolate cools enough to be added back into the bowl. The amount of chocolate used as well as the air and surface temperature will all have an effect on tabling time. As your hand skills improve, you will start to get a feel for the chocolate and will know when it is time to place it back into the bowl. If the chocolate becomes too cold, simply reheat the chocolate and start again.