If you are using a couverture or a 'real' chocolate for your baking, it has to be tempered. Tabling method is the classic way of tempering chocolate. Perfect for small amounts of chocolate.
Step1: Melt the chocolate at below temperaturs
Dark Chocolate: 46 – 48° C
Milk Chocolate: 40 – 45° C
White Chocolate: 37 – 43° C
Step 2: Pour 60-70% of the melted chocolate onto a clean and dry marble slab.
Step 3: Spread the chocolate back and forth with a metal spatula until it begins to thicken.
Step 4: Add this back to the remaining melted chocolate to seed and cool it, stirring constantly.
Step 5: After the chocolate is brought to temper, it’s maintained at working temperature (remember to stir frequently) 30° to 32°C.