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To temper chocolate in a microwave, put chopped room-temperature chocolate in a microwave-safe bowl, preferably glass, and melt on high for 20 seconds.
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This should yield a slightly lumpy mix with about one-third of the chocolate still relatively solid, remove the bowl from the microwave and, using a rubber spatula, transfer the chocolate to a clean, cold bowl.
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Using a handheld immersion blender, beat the chocolate until it reaches 90F (32C) on a thermometer.
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This is an easy process, but it does take practiced guessing to estimate the initial two-thirds to one-third melting ratio.
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You can also temper chocolate by adding small chocolate pieces, called calets or pistoles, to melted chocolate.
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They are basically chocolate chips formed into slightly rounded disks.
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We sell them at Jacques Torres Chocolate for general use (even snacking), and many chocolate manufacturers sell them for use in commercial kitchens.
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How many pieces you need to add depends on both the temperature of the melted chocolate and the size of the pieces.
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You should always temper more chocolate than you think you need, as there is nothing more frustrating than being caught short in the middle of making something.
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Plus, a larger batch of tempered chocolate will hold its temperature longer.
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I often use a simple home hair dryer to ensure that the chocolate remains at the correct temperature by blowing the hot air directly over the tempered chocolate.
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You can also melt a bit more chocolate and add the hot, melted chocolate to the tempered chocolate to raise the temperature.
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I compare it to ordering an espresso that must be drunk quickly, as the small amount in the cup cools down fast, while a large cup of cappuccino remains hot as you slowly sip it.
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Plus, tempered chocolate can always be reused.
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Just pour it into a clean baking pan and seal it tightly with plastic film.
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When you are ready to use the chocolate, cut it into pieces and treat as though it is a fresh batch of chocolate to be tempered.
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If you are simply melting chocolate, never do it over direct heat.
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It melts best at a temperature of between 104 and 113F (40 and 45C) over indirect heat, such as over a hot-water bath.
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Microwave ovens also do a good job of melting chocolate.
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But no matter which method you use, always chop the chocolate into small pieces before you begin.
