Share 'First Temper...Critiques?'

CHOCOLATE: 1lb of dark bittersweet belgian wafer (melted whole) METHOD: Double Boiler, seed, no seed TOOLS: Polycarbonate mould, chocolate thermometer, heatproof bowl, plastic soup ladle For my first attempt at tempering I used 1lb of chocolate and held 10% of that to the side for seeding.   I added the wafers to the glass bowl in whole, without cutting them down.  I set my stove to about 6, whic…