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The chocolate you start with will be the base of your custom molded or flavored final bars. Use high-quality, unwaxed chocolate designed for melting and tempering to get the best results. Look around your local supermarket or specialty cooking store for the best chocolate you can find. Tempering is a process of raising and lowering the temperature of chocolate to emulsify the cocoa solids with the cocoa butter. Tempering chocolate will give it a shinier and all around better final appearance, as well as preventing white marks from "blooming" on the chocolate. The best type of chocolate for tempering comes in the form of "feves", which are pre-tempered disks of chocolate. These will be easiest to temper and should be available from specialty stores or online. If you don't want to temper your chocolate, simply melt it over a low heat or in a microwave. Fill a small pot with around 1 inch (2.5cm) of cold water and put it over a low heat. Wait for the water to come to a simmer, but make sure the heat isn't too high that it could start to boil. Getting the chocolate to the right temperature is a key part of tempering it. Check the temperature of the chocolate until it reaches the level needed for the type of chocolate you are using. Here are a few guidelines for different types of chocolate: Dark chocolate will need to reach a temperature around 55C (131F). Milk chocolate and white chocolate are more sensitive, so they only need to reach 45C (113F). Once the melted chocolate has reached the right temperature, remove it from the top of the pot. Begin lowering the temperature of the melted chocolate by adding small amounts of the remaining, chilled chocolate. Stir constantly with a thermometer as you do this until it reaches the right temperature: Dark chocolate needs to be lowered to a temperature of 28C (82F). Milk and white chocolate need to be lowered to a temperature of 27C (81F). Carefully transfer your tray of chocolate to the fridge, making sure not to spill any as you shift it. Leave it to chill for around 5 minutes or until the bars firm up. If you're using untempered chocolate, it may take longer for the bars to set up. Tempered chocolate can be kept at around room temperature without melting for around a month. If you live in a warmer climate, it might be better to keep your bars in the fridge until you're ready to eat them. Untempered chocolate bars will need to be stored in the refrigerator in order to prevent them from melting.
Choose an unwaxed chocolate designed for melting. Bring a pot of water to a simmer. Check the temperature of the chocolate as it melts. Remove the bowl from the heat to seed your chocolate. Refrigerate the chocolate until it is set. Store the bars in a cool, dry place for up to a month.