I'm not a pastry chef but I do like chocolate.
I just temper the chocolate and let cool at room temp.
Temper by melting say about 1 pound of choco over a double boiler slowly (keep the temp below 104), then I add about 1/4 pound of chopped choco to the melted and stir until melted again. If it is a little stiff I gently warm it up again.
I've done this so much I do it by site rather than temp. Do a google search or check out a chocolate book at the library and use a thermometer to get it right for a while.
Bye,
Jon