Slice the dark cover into small pieces in a clean, dry bowl. Chop it into smaller pieces than the picture. Put the boiling water in the pot and melt the chocolate bowl in the pot. Be careful not to put water or water in the chocolate at this time.

Melt the chocolate with a spatula and set the temperature. I think it's a good way to double-hot it using safely boiled water. If the temperature is too high or the water is too low and the water does not reach the bowl, the chocolate melts incorrectly and sticks to harden. 45 to 50 degrees for dark chocolate, 43 to 45 degrees for milk chocolate, 40 to 42 degrees for white chocolate

When the temperature is reached, dip the bowl into a bowl of cold water to lower the temperature. It hardens from the bottom, so let it cool while stirring well with a spatula. 27 degrees for dark chocolate, 26 degrees for milk chocolate, 25 degrees for white chocolate

After cooling to the right temperature, put it back in a pot of warm water to increase the temperature. Be careful not to let water or steam in. Dark chocolate 32 degrees, milk chocolate 31 degrees, and white chocolate 29 harden faster than expected after tempering, so if you want to pour it into the mold, it's better to prepare the mold in advance and make other things.