Hi all, I have been reading this thread over and over and over, trying to see where I am going wrong. I have tried to temper the chocolate from 40ºC to 28ºC then to 30ºC, I took a text and it did not set after 5 min. Where did I go wrong. 15 minutes later the chocolate was still wet. Someone wrote about the ice method, I am tempted to try that. Someone also mentioned that tempering is not a monster, I think it is a very big monster. Hannah, I think we are in the same boat, everyone else is sailing away. The day that I can perfect this temper business, is the day I will throw a very big party.