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Add 1/2 cup unmelted chocolate and stir quickly. Repeat with an additional 1/2 cup chocolate. Take the temperature. If the temperature is 93 degrees F or under, continue to stir until the chocolate reaches 90 degrees F. If the chocolate is over 93 degrees F, add one chip or pistole at a time until you reach 93 degrees F.
When the chocolate is 93 degrees F, continue to stir until the temperature reads 90 degrees F. Your chocolate will be tempered when it reaches 88 to 90 degrees F.