At what temperature do you temper chocolate?

It’s been a while and I need to refresh my memory!

I’m using Bernard Callebaut dark chocolate to dip some shortbread cookies into. I know I have to temper it or I’ll get the white powdery marks on it. I’ve melted it in my double boiler and have a digital thermometer, but can’t remember what temperature it has to be at!

Any additional tips will be appreciated!

Thanks!

31.1 to 32.7 degrees Celsius (88 to 91 degrees Fahrenheit) for dark chocolate, the generic term for semisweet chocolate or bittersweet chocolate.

28.9 to 30.5 degrees Celsius (84 to 87 degrees Fahrenheit) for milk chocolate or white chocolate