Tempering chocolate is probably required for candy sold commercially, but most small-batch chocolate candies eaten at home or passed along as personal gifts don’t necessarily require tempering.
Charity Ferreira, author of “Brittles, Barks, & Bonbons” (Chronicle Books, $16.95), writes that although she works with chocolate all the time, “I almost never temper my chocolate. It’s a multistep process involving several different precise temperatures, and it’s difficult to do with small amounts of chocolate.”
Melting chocolate gently so that it never gets hotter than 91 F helps ensure that it never gets hot enough to fall out of temper, she writes. When selecting chocolate for melting, look for cocoa butter in the ingredients.
Ferreira chops chocolate very finely, puts it in a glass bowl and sets a pan of water on the stove. She brings the water to a simmer, turns off the heat and sets the bowl over the hot water. Be sure the bowl does not touch the water and that no water enters the chocolate. Stir frequently to encourage even melting.