Tempering Chocolate

If you have never tempered chocolate before, don't get discouraged if it doesn't work right away. Likewise, if you get it right the first go around, don't assume that will be the case every time. A lot of factors go into the tempering process beyond just the actual type or brand of chocolate
used. For example, it is generally easier to temper chocolate in a cool dry environment than in a warm, humid one. This pertains to not just the climate inside the room where your are tempering but also to the weather outside. Keep in mind that different brands and types of chocolate temper differently. What works with one may not work for all. The temperature range needed to melt and temper one type and brand of chocolate may not be the same as for another. The best advice I can give you is to keep trying. Eventually, experience will win and you will recognize when the chocolate is working with you or against you, and you will be able to adjust your techniques as needed. Also, temper the chocolate as close as possible to the time you'll be using it, as it doesn't hold indefinitely.