Tempering Chocolate - Test

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

Step 8: The test is to spread a small amount of chocolate on a piece of foil and set it under a fan in a room 65-70 degrees. The chocolate should set with a nice shine in about 3 minutes.

If you are tempering at home and working with a small amount of chocolate, this three minutes can be annoying. Make sure you keep stirring the chocolate and you should take it off the heat, if you were using it, so it you do not melt your Form V crystals. This is a good reason to have a large pot of 94 degree water handy. When the double boiler is touching the water it helps to hold the heat better.