Different methods are done to temper chocolate. The most common way is the Table Method. This method requires the use of a marble work surface. Marble holds a cool surface temperature that pulls the heat away from the melted chocolate. To temper chocolate using this method requires having a bench scraper and a large off-set spatula. The images below are used as a guide to temper the chocolate using the Table Method. Procedures are as directed:
- In a double boiler, stir the chocolate until melted, reaching 110°F.
- Pour and spread about one-third of the melted chocolate on top of the marble surface. Begin tempering the chocolate by taking your off-set spatula and spreading it out, covering a vast majority of the working surface. Holding your bench scrapper at approximately a 45° angle, scrape chocolate back to the center.
- Using your off-set spatula, push the chocolate off of your bench scraper and back on top of the chocolate remaining on the work surface. Repeat steps two and three until the chocolate begins to thicken, transforming it into a paste-like consistency.
- Transfer tempered chocolate back into the bowl that holds the remaining two-thirds of melted chocolate. Stir the tempered chocolate until it has melted. The chocolate that was tempered will now be standing at a cooler temperature. The remaining chocolate will begin to cool down and thicken when the tempered chocolate is distributed into it.
- Repeat steps 2-4 until all of the chocolate has reached the consistency of being tempered. Return to double boiler and heat until it is melted and reaches its working temperature.