Tempering is the process required to give all your chocolate creations that extra snap, shine, and sheen. By tempering, you are re-establishing the cocoa butter crystals found in couverture chocolate. There are multiple ways to temper chocolate – tabling method, melting with a double boiler, or in the microwave, etc. We choose to feature the way we like to temper, in the microwave, because it’s simple and makes tempering chocolate seem like a cinch. Don’t get discouraged by the tempering process; we’re here to show you how easy it truly is!