Double Boiler: A double boiler is used to melt the chocolate in. A double boiler can be built by placing a stainless-steel bowl over a pot of simmering/boiling water. A microwave is an alternative to melt the chocolate but may burn the chocolate if the time and temperature is not controlled.
Marble Surface: A marble surface is recommended to temper chocolate on because it holds a cooler surface temperature, unlike a granite or wooden countertop surface. Refrigerating the chocolate to cool the mixture down is another option but must be monitored before the chocolate begins to set.
Thermometer: A thermometer is used after the chocolate is reheated. A thermometer will identify the temperature of the chocolate, ensuring it reaches its correct working temperature.
Bench Scraper: A bench scraper is one of two tools used to work and temper the chocolate with. The second tool used to temper the chocolate is an off-set spatula.
Off-Set Spatula: A off-set spatula is one of two tools used to work and temper the chocolate with. The second tool used to temper the chocolate with is a bench scrapper.