How to temper chocolate

Tempering chocolate can be a very intimidating idea for many of us. But the truth is that the process is pretty easy and fast. It is all in the temperature! 

In a glass bowl, melt 3/4 the amount of your dark chocolate until reaches 115-130F (50-55C)

Click the link for temperature chart for milk and white chocolate

Add the rest of the chocolate and stir as it melts until reaches 90-92F (32-33C).

Your chocolate is now ready to be used, enjoy!