The classic stone slab method
This is the method I began with and I am glad I learned this very hands-on style; it is in my opinion the most difficult. It is quite fun though, there is a special magical feeling in it. In this method it is up to you to create the proper crystals and "seed" the chocolate to perfection.
Seeding. This is the method I switched to once I created "crystal seeds." You begin with perfectly tempered chocolate, "crystal seeds," and stir them into a new batch of chocolate that is around 100 degrees F. The seeds introduce the correct crystalline structure and the crystals reproduce, creating a perfectly tempered chocolate if you pull them out at just the right time and temperature to avoid over tempering.
Heating and Cooling
Using a double boiler you bring the chocolate to 113 degrees F to break crystallization, cool it down to 81 degrees to form type IV and type V crystals, and then reheat to around 88 degrees to eliminate the type IV, leaving only type V. I have never had the patience for this method.
A Tempering Machine O, the wonders of technology.
Have a Delicious Day! Lulu