Chocolate Tempering - its more than melting!

*Thanks to Robert @ the Chocolate Guild & Chocolatier Noël

Tempering is a crucial step in creating any types of truffles, bon bons, pralines, or any type of chocolates. Tempering is the process of developing "Beta" crystals in chocolate. Below you will find the temperatures to properly temper chocolate. Below that, the process will be described and the supplies needed will be listed.
Items Needed:
1) Medium to Large Pot
2) Stainless steal bowl
3) Spatula
4) Precise Thermometer
5) Chocolate already in temper (any chocolate you buy will already be in temper)

1) Fill Pot 1/4-1/2 full with water
2) Heat water to a boil, Then turn off heat
3) Have chocolate chopped up in stainless steal bowl and then place on pot(The idea is the melt the chocolate through the subtle heat of the water). We do not want the bowl touching the water in pot. If it does, remove some water or use a smaller pot or bigger bowl. The bowl over the pot of hot water is called a "Double Boiler"(See Terms)
4) Let the Chocolate melt as it is in the bowl and stir to let the chocolate heat evenly.
5) Place thermometer in the Chocolate and heat chocolate to "Melt to" Temperature in the above chart.
6) When it has reached that temperature take off heat and wipe the bottom of the bowl as to not get ANY moisture near the chocolate. If moisture gets in the chocolate it will seize and be ruined.
7) Let chocolate just sit and cool to "seed at" Temperature, stirring occasionally to get a uniform temperature. Then add Tempered chunks of chocolate to the melted chocolate. About 1/4 or 25% tempered chocolate chunks as compared to the 100% Melted chocolate. 100% Melted chocolate to 25% Tempered chocolate chunks.(example: 4 ounces melted chocolate to 1 ounce tempered chocolate chunk)
8) Stir continuously with the "seed" in the melted chocolate until you reach, "Take out seed" Temperature. At this point remove the seed.
The Chocolate is now Tempered!
9) Adjust "Working Temp." by letting cool slightly just by letting sit and stirring here and there. The working temp is only there to adjust the viscosity. The colder the chocolate the thicker it will be. The hotter it is the more fluid it will be.
Never let tempered chocolate go back up past 90 Degrees F when reheating.
-When the tempered chocolate is getting to cold you can reheat over the water(double boiler), just don't let it get over 90 degree's and you will be fine.
*Thanks to Robert @ the Chocolate Guild & Chocolatier Noël