prompter: How do I temper chocolate?

assistant: Tempering chocolate is the process of heating and cooling chocolate to a specific temperature in order to achieve a glossy and smooth finish. Here are the steps to temper chocolate:

1. Chop the chocolate into small, even pieces. The smaller the pieces, the easier it will be to melt the chocolate evenly.
2. Melt two-thirds of the chocolate in a double boiler or in the microwave in 30-second intervals, stirring after each interval until the chocolate is completely melted.
3. Once the chocolate is melted, remove it from the heat source and add in the remaining one-third of chocolate, stirring continuously until it is melted and the mixture is smooth.
4. Check the temperature of the chocolate with a thermometer. For dark chocolate, the ideal temperature range is 88°F to 90°F (31°C to 32°C). For milk and white chocolate, the ideal temperature range is 84°F to 86°F (29°C to 30°C).
5. Once the chocolate has reached the correct temperature, it is ready to use. Keep the chocolate at this temperature by either placing the bowl over a pot of warm water or using a heating pad.

By tempering chocolate, you will achieve a shiny, smooth finish that is ideal for dipping, molding, or drizzling on desserts.

assistant: You can try the following method to temper chocolate:
##### Equipments and ingredients:

- a double boiler. You can make one by setting a heatproof bowl over a saucepan filled with about an inch of simmering water, and make sure that the bottom of the bowl does not touch the water.
- a thermometer
- chocolate

It is important to make sure that all equipments contacting the chocolate is dry, or the chocolate will seize and become lumpy. If the chocolate seizes, add a little bit of melted butter, oil, or water back into the mixture and stirring vigorously. The chocolate can then be used for chocolate sauce or hot chocolate, but not in a recipe.

##### Directions:
1. Melt 2/3 of the chocolate in the double boiler and monitor the temperature with the thermometer. Stir often until it reaches 115°F (~46°C) for baking chocolate, or 110°F (~43°C) for milk or white chocolate, and make sure the temperature never goes above 120°F (~49°C).
2. Remove the chocolate bowl from the double boiler. Gradually seed in the remaining 1/3 of the chocolate and keep stirring vigorously, until the temperature drops to 84°F (~29°C). 
3. Place the chocolate bowl back over the double boiler for 5 to 10 seconds at a time, stirring. Repeat until it reaches 89°F (~31°C), but never above 91°F (~32°C). This is the working temperature for tempered chocolate. 
4. When cooled down to room temperature, the chocolate should be smooth and firm. If the chocolate is streaky or runny, try stirring in more chocolate to further drop the temperature.

assistant: Here's a step-by-step guide to tempering a variety of chocolate:
- Finely chop 1 pound dark, milk or white chocolate
- Combine three-quarters of the chocolate and 2 teaspoons shortening in a heatproof bowl set over a pan of simmering water, do not let the water touch the bowl.)
- Melt the chocolate and bring it to 100F, stirring, then place the bowl in a larger bowl of cold water; stir in the remaining chocolate until melted at about 82 degrees F.
- Place the bowl back over the simmering water. Bring dark chocolate to 90F and milk or white chocolate to 88F. 
- Rewarm to 90 or 88F if the chocolate cools and becomes too thick for dipping or pouring.