Chop two-thirds (1 pound 5 ounces) of the chocolate into 1/4-inch chunks and place them in a heatproof bowl.

Finely chop the remaining chocolate and set aside in a small bowl. Reserve 2 ounces in a separate ramekin for emergency use.

Fill a 3-quart pot with 1/2 inch of water and bring it to a gentle simmer.

Position the chocolate bowl over the pot, ensuring it does not touch the water. Keep the chocolate moving with a spatula to prevent overheating.

Heat until almost fully melted (8–10 minutes), removing from heat just before reaching 115°F for dark or 105°F for milk/white.

Place the bowl on a towel and add half of the reserved chopped chocolate, stirring until melted (about 3 minutes).

Add the remaining chopped chocolate and stir another 3 minutes to cool the mixture to 90°F for dark chocolate or 86°F for milk/white chocolate.

If the mixture cools too quickly, briefly rewarm the bowl over the pot (5 seconds) and stir.

Spread a small spoonful onto wax paper and refrigerate for 2 minutes. If firm and glossy, the chocolate is tempered. If streaky, reheat and repeat seeding as needed.

Use immediately for your dessert project, ensuring chocolate doesn’t exceed 90°F for dark or 86°F for milk/white. Rewarm gently if thickened, adding reserved chocolate as needed.

Spread leftover chocolate on parchment to cool, then chop and store in an airtight bag at room temperature for up to 3 months.