Just a quick one on tempering chocolate. I'm pretty sure y'all would rather not hear about the chemistry behind it but basically, when you temper chocolate it gives it extra crack when broken and generally a little extra shine.
You shall obviously need your delicious chocolate, a spatula, double boiler and thermometer (digital readings are faster). Alternatively, if you have a spatula with an in-built thermometer like mine, by all means use it.
For white chocolate:
For milk chocolate:
For dark chocolate:
Note that these are the temperatures that I use, not everyone uses the same temperatures. To take temperatures down, just take the chocolate off the stove and stir or work it until enough heat has dispersed. Alternatively, pour it out onto a marble slab and work it there. Once done, pour it out onto baking paper (or you could use silpat if you own some).