How to temper chocolate

None of the recipes in this book require you to temper chocolate and they will all work without using this process. However, you will find that the chocolate is not as shiny or snappy as it could be and will almost feel like it melts on contact with your hands (this is due to the molecular structure of chocolate). You will also need to store the finished products in the fridge. So, if you can find the time to temper the chocolate you will notice the difference and get a better finished product. It will be shiny, snappy and have a greater shelf-life. All chocolate has already been tempered when you buy it and can be re-tempered indefinitely. I would recommend the seeding method for which you will need an accurate digital probe thermometer and a bain-marie.