Tempering chocolate using cocoa butter

Tempering or pre-crystallizing chocolate couverture using cocoa butter. Use 1% of cocoa butter to pre-crystallize or temper the chocolate couverture. For example to every 2lb 3 oz (1 kg) of chocolate couverture you will add 1 % 1/3 oz or (10 gram) cocoa butter. 1. Melt the chocolate to 115°F (46°C) over a very low simmering water bath (Bain Marie). …