Tempering chocolate will take a bit of practice to master. It will be difficult to learn at first but once you have done it correctly you will know when it is tempered. First set up a double boiler, than place 2/3 of your chocolate into your bowl and start to melt it; stirring occasionally. Place a calibrated candy thermometer into the bowl. Start stirring the chocolate more frequently until it melts and reaches an overall temperature of between 110-115 degrees, than remove it from the heat. Now place the finally 1/3 of your chocolate into the bowl and stir. We now want to cool down the chocolate to around 80 degrees. Once it reaches 80 degrees place it back on the double boiler; stir the chocolate until it reaches 90 degrees. Now your chocolate should look shiny because it was tempered properly.