Tempering Chocolate in the Microwave without a Thermometer

This uses the "seeding method."

It is usually best to work with a fair amount of chocolate (1-2 lbs).

Finely chop the entire quantity of chocolate using a serrated knife. Place 2/3 of the chocolate in a microwave safe bowl and slowly melt in the microwave using short, low-power bursts and stirring frequently (alternatively , the choclate can be gently melted in a double-boiler). Stir often.

When the chocolate is entirely metled, the temperature should reach 110-115 F, no higher. Allow the melted chocolate to stand about 10 minutes during which time the temperature will drop to about 100F.

Add the remaining chopped chocolate to the melted chocolate and stir until completely melted. The chocolate should now be in temper.