Fill a saucepan about 1/2 way with water. Turn temperature to a medium-low and allow the water to being to simmer. You can adjust the temperature up or down to get the water precisely how you want it.

Place 2/3 of your chopped chocolate in a heatproof bowl. Place the bowl over the saucepan. Turn heat off. Allow the chocolate to melt. Don't stir until you see it start to melt around the edges.

Stir the chocolate until smooth and allow it to reachdesired temperature. Dark chocolate and milk chocolate melting temperatures vary. Milk is typically about105°F, while dark chocolate is typically about120°F. White chocolate should also never go past 105°F.

Once your chocolate reaches the desired temperature you can toss in the remaining 1/3 chocolate. Stir until all the seed chocolate is melted and smooth.

Allow the chocolate to cool slightly so you don't cook the things you're dipping.

Now you can dip fruit or candies in your tempered chocolate.