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The idea of tempering chocolate may seem daunting, but I promise you it's not as hard as it looks! Especially when using the microwave method which I will be demonstrating to you all in this video! The key thing is making sure the temperatures are correct, which I'll post below for reference. As a bonus, I have also included the traditional seeding method for tempering chocolate incase the microwave method goes wrong! The seeing method is a really easy way to fix overheated chocolate that is out of temper, so don't worry if your chocolate becomes too hot in the microwave! :)

Tempering temperatures:

Dark Chocolate: 88-90 degrees Fahrenheit (31-32 C)
Milk Chocolate: 85-87 degrees Fahrenheit (29-30 C)
White Chocolate: 82 - 84 degrees Fahrenheit (27-28 C)

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