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1) Melt the chocolate at 40ŚC-45ŚC and then allow it to cool at room temperature to 34ŚC-35ŚC for dark chocolate and 33ŚC-34ŚC for milk or white.
2) Then add 10g of HCF Tempering Aid for every 1kg of chocolate being melted and mix well.
3) When the temperature of the chocolate reaches 31ŚC-32ŚC for dark and 29ŚC-30ŚC for milk or white, it is ready to be used. To test, dip the tip of your knife in the chocolate. When it hardens quickly, it is perfectly tempered and ready to use.