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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.
Try to chop your chocolate as uniform as possible. Chocolate that's uniformly chopped will melt evenly and lower the risk of scorching.