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1
Heat two-thirds of chopped chocolate (approximately 330g) in a heatproof bowl over a bain-marie (double boiler) filled with 50°C water; stir frequently with a silicone spatula until melted to 50–52°C (use an instant-read thermometer).
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2
Remove melted chocolate from heat; add remaining one-third of chopped chocolate (approximately 170g, at room temperature); stir constantly for 3 minutes to bring temperature down to 27–28°C through dilution with cooler chocolate (this step stabilizes cocoa butter crystals).
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3
Return bowl to bain-marie over water heated to exactly 31°C; warm chocolate to 31–32°C while stirring gently (working temperature for dark chocolate); maintain this temperature throughout dipping.
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4
Dip tempered chocolate using a fork or dipping tool; tap fork gently on bowl rim to remove excess and allow chocolate to sheeting (forming a thin membrane on surface).
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5
Place dipped items on parchment immediately; allow chocolate to set undisturbed at 20–21°C room temperature for 12 minutes without fans or air movement.
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6
Once set, chocolate will show a glossy finish and smooth snap when broken; if chocolate was not properly tempered, coating will appear dull or bloom (gray streaks) will develop within hours.
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7
Store finished tempered chocolate items in a sealed container with parchment between layers at 18°C and 50% relative humidity for up to 2 weeks; do not refrigerate as condensation will cause blooming.