Melt the chocolate over a hot water bath until it reaches a temperature between 88?F and 90?F . Melt white and milk chocolate to a temperature about 2?F less, depending on the amount of milk fat they have On a cold table or marble surface pour 2/3 of the melted chocolate onto the cold table. Spread out the chocolate  and work with a spatula until the temperature of the chocolate is about 81?F .Add the tempered chocolate to the not tempered chocolate and mix thoroughly . If the temperature is still too high, part of the chocolate should be more worked on the cold table until the right temperature is reached.