How do I temper chocolate?
Tempering chocolate is the process of heating and cooling chocolate to a specific temperature in order to achieve a glossy and smooth finish. Here are the steps to temper chocolate:

1. Chop the chocolate into small, even pieces. The smaller the pieces, the easier it will be to melt the chocolate evenly.
2. Melt two-thirds of the chocolate in a double boiler or in the microwave in 30-second intervals, stirring after each interval until the chocolate is completely melted.
3. Once the chocolate is melted, remove it from the heat source and add in the remaining one-third of chocolate, stirring continuously until it is melted and the mixture is smooth.
4. Check the temperature of the chocolate with a thermometer. For dark chocolate, the ideal temperature range is 88°F to 90°F (31°C to 32°C). For milk and white chocolate, the ideal temperature range is 84°F to 86°F (29°C to 30°C).
5. Once the chocolate has reached the correct temperature, it is ready to use. Keep the chocolate at this temperature by either placing the bowl over a pot of warm water or using a heating pad.

By tempering chocolate, you will achieve a shiny, smooth finish that is ideal for dipping, molding, or drizzling on desserts.