Over the years I have had a lot of people ask me about tempering.  Here's the easiest you will see on the Internet:

https://www.facebook.com/SoChoklat/videos/1132903850118884/

In my super small scale bean-to-bar tempering, I like using a large pyrex glass bowl and silicone spatula to do my equivalent of "tabling."  I put the bowl in the refrigerator to get it mostly cold, then pour a small portion of chocolate directly from the grinder into the bowl. If the bowl is too cold and everything solidifies, I add more chocolate from the grinder. If I initially used too much chocolate and it never gets down to thickening temperature, I put the bowl in the fridge for a couple minutes, then stir, repeating until I get the temp/consistency I need.  Then, I add the rest of the grinder chocolate to the bowl and start molding.

I'll only do this with a new bean origin to initially get tempered chocolate. I'll use a seed method with future batches of the same beans. I'm a big fan of using a hard cheese grater (like for Parmesan) to make my seed - finely grated melts much easier than larger pieces.

Hi all What is the best surface for tempering chocolate, marble or granite or is the other options. What would you consider the best and an ideal size?