Tempering Chocolate - Stir

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

Step 6: Stir the mush completely back into the liquid chocolate (or cocoa butter in the image) which is still set over 94 degree water. The liquid will cool as you stir in the mush. Add heat to the water at this point if needed, and keep stirring until you raise the temperature to 91 degrees.

As you can see in the image, the opaque areas represent the (mostly) Form V crystals you have created in your mush. Your goal is to stir or agiate the cocoa butter or melted chocolate enough to break up those clumps and spread the crystals evenly.