You can follow the instructions without reading What is Tempering? and get the right results. I recommend reading it before this if you hope to understand the whole talk of crystals.
Hand tempering is probably the most satisfying tempering method to watch and probably to make too. Once you are comfortable with the process and you understand how the chocolate behaves it is a relatively easy way to temper.
The initial idea: spreading the chocolate on a marble slab to cool it down to the desired temperature. Why marble? Because the stone gets cold enough, you could not really do this on a stainless steel counter as it would not get cold enough.
A marble counter or slab
2 stainless steel spatulas (traditionally, we would use a chocolate spatula/ scraper but a palette knife would work too)
An infrared thermometer
Warm all the chocolate to 45°C to melt all the crystal - I would use a double-boiler for this as it is the fastest and safest way to heat up the chocolate without burning it.
Pour ⅔ of the mass on the cold marble table, leave the ⅓ of the chocolate in the double boiler but turn off the fire, you don’t want it any higher than 45°C or it will burn. Don't worry about the chocolate left cooling too much, it won’t be a problem.
The idea is to spread the chocolate around the marble slab to cool it down and bring it back together to help distribute the temperature to the rest of the chocolateThe movement is: spreading the chocolate in long smooth movements and bringing it back to the centre. Ideally some different parts of the chocolate mass will be spread every time, helping to cool the total mass quicker.
Using the thermometer, check the temperature as