How do you temper chocolate?

1. Chop the chocolate. Using a sharp knife, finely chop the chocolate into small pieces. This will help the chocolate melt more evenly.

2. Place two-thirds of the chocolate in a heatproof bowl over a saucepan of simmering water. Stir constantly until the chocolate is melted and smooth.

3. Remove the bowl from the heat and add the remaining one-third of the chocolate. Stir until the chocolate is melted and smooth.

4. Return the bowl to the saucepan of simmering water and stir constantly for 1 minute. This will help to temper the chocolate and give it a glossy finish.

5. Remove the bowl from the heat and let the chocolate cool for 5 minutes.

6. The chocolate is now ready to use. You can use it to make chocolate ganache, chocolate frosting, or chocolate truffles.

Here are some tips for tempering chocolate:

* Use a good quality chocolate. Chocolate that is made with real cocoa butter will temper more easily.

* Be careful not to overheat the chocolate. Overheating chocolate can cause it to seize and become grainy.

* If the chocolate does seize, you can try to save it by adding a little bit of vegetable oil and stirring until it is smooth.

* Tempered chocolate can be stored in the refrigerator for up to 2 weeks.