How to temper chocolate using a microwave

Tempering chocolate in a microwave is quick, simple and very effective. John Costello shows us how to carry out this process, using Callebaut chocolate. John talks us through the various stages of heating the Callebaut chocolate, then stirring it, and shows us what to look for and how to test if the chocolate is tempered.
This is a quick and easy process and is now widely used in many professional kitchens.
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[@RoyAndrews82]

I purchased 5lbs of Tempered Chocolate, I have molds coming Magnetic and non magnetic, and I have transfer sheets coming. Is it better to do this, or is it better to do it on a double boiler method? I'm also aware of seeding, which is, if I'm not mistaken, is the adding of the chocolate that hasn't been melted, which is usually 1/3. Is it better to do it this way, or threw a double boiler, or bowl on top of a simmering pot of water, making sure the water doesn't touch the bottom of the bowl..? I understand it can be done either way, just wanted to know what's more efficient, and maybe quicker. As for the crystals, I'm aware they are beta 5 crystals, which comes from the Cocoa butter.

[@rowdeo8968]

Can I add sugar to semi sweet before tempering chocolate? I made semi chocolate coating nougats but would have rather been using a more milk chocolate sweeter chocolate and I am new to all this. I seeded and succeeded but I want to learn a lot more about chocolate. For instance, as I worked, it cooled off and I was afraid to heat it up again thinking it would then be out of temper. Fussy chocolate wow.
Beta crystals fussy things.

[@TheGreatHumzini]

if we want to do a small amount of chocolate like 1-2 cups how long should we put the chocolate in for each time

[@dzizs]

Seriously. A "chef" using a microwave to temper chocolate? Disgrace.

[@Thestaffcanteen]

Really why?

[@vairr6193]

This is just a tutorial, how can he be a disgrace?

[@devijim]

nothing wrong with using a microwave. It's not like he's cooking a protein in there...

[@ralex2003]

Erik B you obviously don't know what pastry chefs do.