Place 2/3 of the chocolate in a double boiler. Melt it slowly to 107 degrees F. Remove from the heat, and stir until it reaches 110 degrees F. Add in the remaining 1/3 of the chocolate, and stir to combine until the mixture reaches 90 – 93 degrees F. Use immediately.
Line a cookie sheet with parchment paper.
Place a candy bar on a fork, and spoon the tempered chocolate over it, covering it completely.
Set the completed candy bar on the sheet.