If you are using a couverture or a 'real' chocolate for your baking, it has to be tempered. There are several ways of tempering chocolate. "Tempering by Seeding" is the easiest and quickest way to temper chocolate.
Set aside about 25-30% of the chocolate (let's call it seeding chocolate). There is no need to be exact on this measurement, as you just want enough unmelted, tempered chocolate to start the seeding process. Melt the remaining chocolate. Smaller the pieces, the quicker your chocolate will melt. Use the below guideline.
Dark Chocolate: 46 – 48° C
Milk Chocolate: 40 – 45° C
White Chocolate: 37 – 43° C
Start adding handfuls of the grated chocolate you set aside to the melted chocolate. Stir in the seeding chocolate bits continuously until the desired temperature (see below) is reached and the bits have dissolved completely. This could take anywhere from 10 to 15 minutes, depending on the temperature of your environment. Your chocolate should now be tempered.
Dark chocolate should be around 31°C
Milk and white chocolates should be around 29 – 30°C