Temper chocolate with the seeding method so it sets glossy, snaps cleanly, and won't bloom.
Finely chop good-quality couverture chocolate. Set aside about one-third of it to use as seed later; melt the other two-thirds. Use a dry bowl — even a drop of water makes chocolate seize.
Melt the two-thirds gently over a double boiler or in short microwave bursts, stirring often, until it reaches 115-120°F for dark chocolate (110-115°F for milk or white). Don't exceed this or you scorch it.
Remove from heat and stir in the reserved chopped chocolate a little at a time. The added solid chocolate carries stable crystals that cool and seed the melt. Keep stirring until it drops to about 82°F.
Warm it very briefly back to the working range — 88-90°F for dark, 86-88°F for milk, 82-84°F for white. Test by smearing a little on parchment: properly tempered chocolate sets firm and glossy within a few minutes.
Dip, mold, or coat while the chocolate stays in its working range, stirring occasionally and rewarming gently if it cools too far. Let finished pieces set at cool room temperature — not the fridge — for the best snap and shine.