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.
Table Top Method
Once you bring the chocolate to 42°C / 107°F, you then pour the contents of the jug onto a clean, dry, stainless steel or marble surface and keep it in motion by using two spatulas or bench scrapers.