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1
Chop 350 g couverture into small, even pieces; melt in a double boiler or chocolate melter at 45–50 °C (113–122 °F), stirring gently until completely smooth and glossy.
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2
Remove from heat and cool to 27 °C (81 °F), stirring frequently, by adding the remaining 150 g finely chopped chocolate (seed); stir until the chopped chocolate fully melts and the mass cools.
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3
Raise the temperature back to 31–32 °C (88–90 °F) for dark chocolate by brief, gentle rewarming over the double boiler (do not exceed 32 °C; milk and white chocolate target 29–30 °C and 27–28 °C respectively).
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4
Test temper by dipping a cold knife blade into the chocolate; if it sets with a sharp snap and a thin, glossy shell within 3–5 minutes at room temperature, the chocolate is properly tempered.
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5
Use immediately for dipping, molding, or coating; maintain working temperature between 31–32 °C by keeping the bowl over 45 °C water or in a heating tray set to low.