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How to temper chocolate
Gather your equipment, and preferably one to two pounds of chocolate.
Chop your chocolate into small pieces, or use chocolate disks, sold by many manufacturers at gourmet stores or online from professional chocolate suppliers. The more chocolate you use, the easier the process is to manage.

Select from: (1). If you do not have a chocolate disk grinder, you will need loose ground into a narrow file in which you can safely grind the chocolate (fermented, unprocessed, or synthesized). Pre-ground chocolate disks are the most common, made with ground chocolate.. (2). Make sure the flavoring you use matches the quantity and variety of chocolate you're using. Skim the top of the chocolate before deciding on your preferred flavoring.. (3). Try to chop your chocolate as uniform as possible. Chocolate that's uniformly chopped will melt evenly and lower the risk of scorching.. (4). Grind chocolate into fine crumbs. While regular effort is necessary, regular grinding will break down all the chocolate and make it easier to chip..
(3).