chocolate tempering

The seeding method might be the simplest way. The chocolate can be melted in the microwave. Far less messy than the counter top method, but I’m not sure if the results are as good.

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

wow!!! thank you so much @Calli Creations ! will check out those links…your work is amazing !

The Garden Baker thank you so much for your advice!!! i admit i did try using the microwave methood and it didn’t work that well… maybe i should try it in a different way…
loved your cakes! so nice and elegant…

You’re welcome, good luck xx

Double boiler, if u don’t have one make one by boiling water in a kettle and put a stainless steal mixing bowl on top, make sure the water doesn’t touch the bowl.