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). Be careful that you do not get any condensation on the chocolate or it will seize. Once chocolate has seized it becomes lumpy and can not be restored. Allow the chocolate to cool to 95°F (35°C) for dark chocolate and 93°F (33.5°C) for milk and white chocolate.
2. Immediately add 1% micro planed cocoa butter, you can also use Mycryo (a cocoa butter powder) which is made by Callebaut and is very convenient to use. Stir to dissolve the cocoa butter and homogenize the mass.
3. Cool to 90°F (31.5°C) for dark chocolate. For white and milk chocolate allow the chocolate to cool to 87°F (29.5°C) This will be your working temperature.