It's not hard to temper chocolate but you really have to keep an eye on the temperature. Use a double broiler with water in the bottom pan. Place about 2/3 of your chopped up chocolate in the top pan and put a thermometer in it. Stir gently and do not let the temperature get above 110 degrees for milk chocolate. Once it reaches 110, remove from stove, wipe bottom of bowl dry, set on a dry surface
. and then add the rest of the chocolate and stir gently. Cool the chocolate to 84 and then place back on the double broiler in 5-10 seconds, remove it, stir and repeat until the temperature gets back up to 87 degrees. A little time consuming but again, keep an eye on the thermometer. You now have tempered chocolate.
