1. In top of a double boiler over hot, not boiling water, temper chocolate: Melt and heat chocolate, stirring occasionally, until it reaches a temperature of 115 to 120 degrees F.

2. Remove top of double boiler from bottom, and allow chocolate to sit undisturbed at room temperature until it reaches a temperature of 82 degrees F. Place the chocolate back over the hot water and heat it to 88-91degrees F., making sure it does not get warmer than 92 degrees F.

White chocolate 86-89

Make sure things are dry, never introduce water. Wrap objects in paper, then saran, use room temp. to cool.