Melt the couverture...
a. in a double boiler put the grated or chopped couverture in the top of a double boiler and melt, stirring from time to time, over hot (not simmering) water. Water temperature not over 60°C (140°F).
Note : make sure that water or steam does not get into the melting couverture!
If couverture contains water, it becomes grainy and thick and can no longer be used as a flavoring or filling. DO NOT MELT BELOW 40°C (104°F) AND DO NOT EXCEED TEMPERATURE OF 42°C (107°F).
Check thermometer! Milk and white couverture should be stirred more frequently than dark couverture.
b. in a heated ,,storage cabinet" which is temperature controlled to a maximum of 42°C (107°F).
c. in an appliance for maintaining even temperature to a maximum of 42°C (107°F).
Tempering process
a. Pour 1/3 of the melted couverture onto a marble table or metal table.
b. Move the liquid couverture around on the table with a spatula and scraper, alternatively spreading and scraping.
c. Shortly before the couverture starts to get firm (at about 26°-28°C, 78-83°F), put it back into the top of the double boiler which has been removed from the heat source and mix with the remaining 2/3 couverture. Note : stir gently as couverture could become foamy (if foamy, start again with the tempering process by rewarming up to 45°C (110°F).
Rewarm couverture to working temperature
Place the double boiler over warm, not simmering water, and warm again carefully, stirring slightly until the correct temperature:
Milk Couverture - 29 31°C
Semi-sweet Couverture - 30 32°C
White Couverture - 29 30°C - CHECK THERMOMETER!
Working process
Maintain above working temperature during your working process. Especially suitable for this purpose is an appliance with automatic temperature control. Should the temperature exceed 32°C, begin over again with the tempering process.