Temper the Chocolate
The chocolate is ready to be tempered so it has that desirable snap and does not melt when you hold it. Just keep testing it with your finger; if the chocolate is silky smooth and tastes great then it's done. The chocolate mass comes out of the wet grinder at about 100 degrees because of the heat generated by the grinding process, and it must be cooled to about 80 degrees quickly, and then warmed to between 88 and 91 degrees to form the correct type of crystals. The cooling is best done on a stone or metal slab by working the chocolate back and forth with a pair of drywall knives. The chocolate is then scraped into a glass bowl and the warming is done with careful blasts of a microwave or careful heating over a double boiler.