Heat the chocolate to 50c to ensure all the crystals have separated.
Pour the chocolate into a large mixing bowl and keep it in constant motion. You can swirl it up the sides of the bowl, but make sure you keep scraping the chocolate from the sides back into the bowl so it all tempers evenly.
Using a large bowl will help the chocolate temper faster as it has more surface area to cover and can cool faster.
It’s best to use a stainless steel bowl as they don’t retain the heat of the chocolate like glass will.
Bring the chocolate down to 26c-28c and then use a heat gun or hair dryer to bring it back up to 31.5c.
Do a small test by coating the tip of a knife in chocolate and seeing how it sets within 2-5 mins. If it's no longer shiny within this time frame and you don't see streaks on the surface, you're good to go.
If there are streaks or it's still shiny, then bring the temp back down to 26-28 and back up to 31.5 a few times and test again. Once you're happy with it, you can use the chocolate to make bars, dip stuff, etc..
While working with the chocolate use a heat gun to keep the temp no lower than 28c.
Each time you want to re-use the chocolate, you'll need to re-temper it.