Tempering means that the chocolate is first melted, then cooled down and then melted again. Two methods are used here: inoculation does not melt all the chocolate. Only two thirds of it is put into a water bath. As soon as the crushed chocolate has melted, the last third is added so that the liquid chocolate cools down slightly. The so-called tabulating is a little more complex. Half of the melted chocolate is spread with a spatula on a clean and smooth work surface. Afterwards, the spatula is used to spread the chocolate back and forth. This process is repeated until the chocolate becomes solid again and thus thickens. The thickened chocolate is added to the melted chocolate so that it cools down a little. To check if the chocolate is at the right temperature, you can simply dip a spoon into the liquid chocolate. Then put it aside and watch the drying process. If the chocolate dries quickly and has a nice shine, it has the right temperature.