Break 200g of the chocolate into chunks and place in a heatproof bowl
Set the bowl over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl
Let the chocolate melt, stirring as needed
Using a candy thermometer, heat the chocolate to 44C / 112°F for milk chocolate and 47C / 118°F for dark chocolate
Take the bowl off the pan and break in the remaining 300g chocolate, stirring until the temperature drops to 29C / 84F
Put the bowl back over the pan and bring the temperature back up to 31C / 88F for milk chocolate and 32C / 90F for dark chocolate
Now you've tempered the chocolate and anything you coat it with will be glossy and crisp!
