How do you determine the volume of chocolate to use for tempering and what do you do with the leftovers?

Iv been wanting to learn how to temper chocolate for a while now to create garnishes for cakes, like chocolate sticks and the like.

My biggest gripe is that 1) You need to use a fairly large amount of chocolate & 2) You're obviously going to have a lot leftover.

So how do i determine how much to actually use if i want to make a bunch of chocolate sticks for example.

And more importantly what is the proper technique for dealing with that massive bowl of leftover melted chocolate? I mean if i use say a pound of chocolate to temper, there's no way I'm using even a quarter of that so what do you do with all the rest?

submitted by /u/fozz179
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