Tabliering (or tempering by hand)
Melt the chocolate over a hot water bath until it reaches a temperature between 88°F and 90°F (31° to 34°C). Melt white and milk chocolate to a temperature approximately 2°F less, depending on the amount of milk fat they contain. On a cold table or marble surface: Pour 2/3 of the melted chocolate onto the cold table. Spread out the chocolate mass and work with a spatula until the temperature of the chocolate is approximately 81°F (27°C). Add the tempered chocolate to the non-tempered chocolate and mix thoroughly until the mass in the bowl has a completely uniform. If the temperature is still too high, part of the chocolate should be further worked on the cold table until the correct temperature is reached.