thanks!

Here is an altavista search I did for you. There are different methods of tempering chocolate, so you will have to read through the links and see which you are most comfortable with.

Theresa

http://www.baking911.com/chocolate/temper.htm
Try I'm not sure if its helpful to you LOL

ok, i keep hearing about tempering chocolate. i hate to sound naive... but what is it?

Oh, my, the search I posted never came through. Oh, well, try again!

To answer the question, tempering is the re-distribution of fat and sugar crystals in the chocolate after you melt it. It keeps the chocolate crisp to the bite and prevents blooming - that white fuzzy looking stuff that appears when chocolate goes through extreme temperature changes.

http://www.altavista.com/web/results?itag=ody&q=tempering+chocolate+instructions&kgs=1&kls=0

Theresa