Tempering chocolate causes the particles in chocolate to be distributed and suspended evenly throughout the final chocolate product, rather than clumping or clotting. Any moisture in the bowl will interrupt and ruin the tempering process. Shaving with a dull knife will cause the chocolate to splinter into small pieces, rather than split into large chunks.
Large chunks take longer to melt, whereas small pieces melt quicker and more evenly.
3 Use the dough cutter, bench scraper, or your hands to transport the chocolate to the dry bowl. If you use your hands you must move very quickly, being careful not to let the chocolate melt in your hands. 4 Place the bowl on top of the pot of hot water and gently stir the chocolate until it has melted completely and looks smooth. You can allow the water to boil at a very slow pace while the chocolate melts, or you can turn the heat off entirely. For small amounts of chocolate, it is appropriate to turn off all heat.