What is the EASIEST way to temper chocolate?

Question

I have watched some YouTube videos, but I'm left confused after every single one.

Answer

Depends which type of chocolate you are tempering:
Dark chocolate: heat over double boiler to 135*F Max and then slowly integrate seed chocolate(smaller chunks of unmelted couverture) and stir slowly until your chocolate reaches a temperature of 76*F working temperature. Use and maintain at that temp. 
Milk Chocolate: heat over double boiler to 127* max and then introduce seed chocolate slowly until you reach 68*F working temp. Use and maintain at this temp. 
White Chocolate: pretty much the same as milk chocolate, usually give or take a few degrees lower. 
TIPS:
- Try to use chocolate that only contains cocoa butter and not a “coating” which contains hydrogenated oils. They will not temper. These cocoa butter rich chocolates are called couverture. 
- How to know if you’re chocolate has tempered correctly? Dip a metal spoon in the tempered chocolate and leave it at room temperature. It should set within 5 minutes. If it has not set, you should start the process over again. Your chocolate should have a nice snap when set.
- Each brand of chocolate has a temperature that works best for it. Some brands may need a higher working temp based on the cocoa butter content. 
*Source: my expertise as a pastry chef and my training at Johnson and Wales University. 
I hope this helped!

What is the EASIEST way to temper chocolate?

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