[How to TEMPER chocolate: 1) gently heat 3/4 of the chocolate in a double boiler, so that it melts. Using a candy thermometer make sure the chocolate doesn’t go above 118 degrees F. 2) Stir in the portion of unmelted chocolate into the melted chocolate, this will cool the mixture. 3) Then bring the temperature back up to between 88-90 degrees F and all the chocolate crystals will come together.]