Now that you have a basic idea of the tempering process, let's get started. Depending on what brand of chocolate you are using, you may need to chop it first. A heavy, serrated chef's knife with a 10" (25 cm) blade generally work best for this. Place the block of chocolate on a clean cutting board. Start at one corner of the block and slice it on the diagonal instead of straight on. Try to keep the chopped pieces similar in size, not to exceed 1/2" (1.3 cm) chunks.
Tempering takes place in stages, so here i will try to break it down into steps to make it less confusing.
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