1 1/2 pounds chocolate in top of a double boiler
(or clean metal bowl set over simmering water). Remove chocolate
from heat when it reaches between 110 and 115 degrees F on a candy thermometer
To bring into tempering range, add remaining chocolate to the mixture and stir constantly with a rubber spatula
until the thermometer registers 82 to 84 degrees. Put chocolate back over the hot water and bring temperature to between 88 and 91 degrees. Be careful not to let the temperature fall too far or you will have to gently re-warm the mixture; if the temperature rises above 91 degrees in the tempering
step, you will have to start the process over.
Once tempered, use immediately for dipping. Store tempered chocolate at room temperature.