easy tempering of chocolate

iammumtoone

Does anyone know an easy way of tempering chocolate? Googling it, it all seems a bit complicated

I am not expecting perfection but would like it to look half decent, rather than just melted and poured.

I am going to attempt to make a chocolate house using a smaller version of this http://www.lakeland.co.uk/16789/Fairy-Tale-Cottage-Mould.

Thanks

greenbee

I temper mine in the microwave. Having said that, I haven't made chocolates for a couple of years as I moved house ... these instructions seem to be about right

http://www.callebaut.com/uken/techniques/tempering/tempering-in-the-microwave

FairyPrincessk

I've done it both in a makeshift double boiler and in the microwave and I usually do it by melting 2/3 of the chocolate slowly, then removing from heat, adding the last 1/3, stirring vigorously and slowly heating a final time. I don't have a thermometer and just winging it has always worked fine for me, but you can see temperatures here:
http://www.thekitchn.com/sweet-techniques-how-to-temper-125642

I generally do it any time I work with melted chocolate as it doesn't really take much effort.

The house sounds cute!

DigForVictory

Microwave.
Carefully.
Machines differ so it may not be MS but consider practice? As burned chocolate isn't very nice.