Tempered Dark Chocolate:

1. Place 8 oz (227g) of dark chocolate in a heat proof bowl and melt gently over a water bath or in a microwave.
2. Make sure not to have the heat too high so that the chocolate never goes above 120F (49 C).
3. As soon as the chocolate reaches 120F (49 C), remove it from the heat and stir in roughly 1 oz (28g) of the reserved dark chocolate that came already tempered in the package.
4. Stir constantly until the chocolate is melted and check the temperature. You are aiming for a temperature between 88-90F (31-32 C). If the temperature is still above that, add more of your reserved chocolate and continue stirring.
5. Keep the chocolate between 85-90F (29-32 C) while working with it.