Break your chocolate into pieces.

Take about a third of the chocolate and set it to one side to use later.

Put the remaining chocolate into a saucepan and melt it over a very very low heat stirring constantly (you can also use a bain marie or short bursts in the microwave if you prefer). You want to heat the chocolate until it reaches 48ºC for dark chocolate or 45ºC for milk and white chocolate.

Once you’ve reached your desired temperature, remove it from the heat and scrape it into a large bowl. The idea now is to bring the temperature of the melted chocolate back down to 32ºC by stirring in the unmelted chocolate you set aside in step 2.

Add a couple of pieces of unmelted chocolate and mix them in, as they start to melt into the chocolate add more pieces. Keep adding more chocolate until you’ve reached 32ºC.

Remove any unmelted lumps of chocolate and set them to one side to use again another day.

Now your chocolate is perfectly tempered and ready to use.