I’ve only tempered chocolate once, back in March, when doing a show project with Daniel Dieguz. As we were using (and were sponsored by) Callebaut Chocolate, I went onto their website and found the information videos on tempering, very useful and managed successfully to temper several large pieces, in the white chocolate. I’ve not tried dark as yet, but have a project coming up soon, where I will.
In the meantime, try this link, and then look at their other videos as they demonstrate different options.
I’m sure others will have good advise and options for you to consider. A good topic, thanks for raising it. Good luck. Here the link.
https://www.callebaut.com/en-GB/chocolate-video/technique/tempering/microwave
You will need a thermometer (although I believe this can be done without) I got this one, it’s very accurate http://www.cdnw.com/product/chocolate-tempering-thermometer
I used this scraper for moving the chocolate on the marble slab. http://www.lakeland.co.uk/18750/Scraper
Here is a sample of my tempered white chocolate I painted on. Then cut out shapes, just before it got too hard, to avoid breakage
Other pics and info here: http://cakesdecor.com/cakes/275142-daniel-s-chocolate-magic-show
You must never limit your challenges, instead you must challenge your limits
