Tempered chocolate has a shiny, flawless appearance. It feels firm and breaks off with a snap when you bite into it and it melts smoothly in your mouth, allowing you to fully enjoy the flavor. Tempering Chocolate If you want smooth, shiny chocolate candy but don't want to take the time to temper, you have two other options. You can either use candy coating (also known as candy melts or confectionery coating) instead of plain melted chocolate since that is also nice and stable at room temperature. Alternatively, if you do use melted chocolate, you might want to keep the dipped candies in the. How to Temper Chocolate. 1. Start with 12 ounces or more of couverture: a large amount is easier to work with, especially for beginning chocolatiers. You'll need a pot of water, a clean, completely dry stainless-steel bowl to act as a double boiler, and a rubber spatula for stirring. How to Temper Chocolate: The 4 simple steps you need to know to temper chocolate perfectly every time. There's no magic in getting chocolate to temper - it just seems that way! Follow these easy steps and never be intimidated by chocolate again. When you buy chocolate. How to temper chocolate. Chop three-quarters of the chocolate (300g) on a chopping board using a serrated knife. Even better, use couverture chocolate (high-quality chocolate which contains more cocoa butter) in the form of fèves, buttons or pistoles.