To do this, dip the tip of the knife in the melted mass and set aside for a few minutes in the fridge to solidify. If after extracting from the refrigerator, the layer of chocolate on the knife is hard, shiny, does not melt and does not smudge under the touch of a finger, the mass has been properly tempered.

Pour the rest of it (1/3) on a marble countertop and, to cool it down, mix it vigorously and spread it with a rounded knife or a metal spatula. When the mass reaches a temperature of ca. 26 ° C - 27 ° C (check it with a spike thermometer), add it to the 2/3 of liquid mass at a temperature of 45 ° C. Mix until the temperature reaches 30 ° C - 31 ° C - then the chocolate is tempered and ready to use: coating, forming the pralines' shells, bars. Do not forget that the specified tempering intervals may vary depending on the type and composition of the chocolate, that is why they should always be determined experimentally.

Depending on the product and the production process, the mass can be formed into plates, praline shells, figurines or used to glaze confectioneries. On a craft scale, the chocolate mass can be tempered in small sharpeners or manually on a marble counter.

Tempering temperature ranges in individual stages differ between the types of chocolate (plain, milk and white) and depend on the recipe’s ingredients. Therefore, for each type of chocolate they should be individually developed.