What is the tabling method for tempering chocolate?

Tabling involves pouring 2/3 of your melted chocolate onto a marble or granite surface and working it with a scraper and palette knife in a figure-eight motion until it thickens and cools to 27°C (dark), then combining it with the remaining warm chocolate to reach 31-32°C. Tabling is fast and traditional (used in professional chocolateries) but requires a large marble slab and practice to control the temperature accurately without over- or under-cooling.