Tabletop Technique for Tempering

Start with a marble or granite surface, which is clean and dry and doesn’t absorb the heat.

Melt the chocolate to the proper temperature.

• Dark chocolate: 118°F (48°C)

• Milk chocolate: 113°F (45°C)

• White chocolate: 109°F (43°C)

Pour 80 per cent of the melted chocolate onto the work space. Using two palette knives, slowly move the chocolate around to agitate it. Scrape the knives against each other to clean them as you work.

Watch as the chocolate starts to thicken and develop a gleam. The temperature should be about 84°F (29°C), and the chocolate should feel slightly cool to the touch, as it’s just below body temperature.

Return the agitated chocolate to the bowl with the remaining melted chocolate, using the palette knives. The agitated chocolate will reheat slightly as the whole amount comes to the proper temperature.

• Dark chocolate: 88°F (31°C)

• Milk chocolate: 86°F (30°C)

• White chocolate: 86°F (30°C)