Tempering Chocolate - Return

Melt - Pour - Scrape - Mush - Return - Stir - Heat - Test

Step 5: When your mush becomes thick and barely spreadable return the mush to the pot of liquid chocolate that you have been keeping at 94 degrees. It is at this point that the cocoa butter image becomes very useful. Here you can see the mush and the liquid as separate. See the next image for the efffects of agitation or stirring.