Hello, Jeanna!

I’m so glad it helped you understand the process better! If you want even more success, in the beginning, only heat for 10-15 seconds instead of 15-30 seconds for more cycles. Some of the more modern microwaves run super hot and this slow and steady approach will ensure your chocolate never scorches. I hope this helps you get your chocolate tempered. If you need more help, feel free to reach out as I want you to be successful. There is a post for each of the main types of chocolate on here as well. I used to fight with white chocolate all the time.

I’m actually a retired accountant. I used to supervise and train others in various administrative jobs. My husband is an English teacher. He has helped me with editing many posts over the years. He’s also rubbed off on me a lot over the years. He did give up on my inability to pronounce certain words, though. 🤣

Have a fabulous day and let me know how it turns out or if you need anything to get your chocolates tempered.

P.S. were you a teacher before???

Gidget, hello! Hope your husband and pets are all doing well.
I was so like you. I would melt the chocolate and seed it like other videos but it still would be bendy, melty or marbled. Then if it ever dried, it would become chalky. 😀 I never completely got there and only found out why when seeing a baking show talk about temperatures being important. After watching, I did a lot of research and decided to share with you guys. Happy Holidays! 🙂