During which stage of the tempering process is couverture heated over a direct heat source?

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Tempering relies on controlled, indirect heating to guide the formation of stable cocoa butter crystals. In practice, couverture is melted using indirect heat (like a double boiler) rather than a direct flame. After melting, it’s cooled and seeded, then gently rewarmed to the working temperature with steady heat. Direct heat can create hot spots and ruin the crystal structure, so heating over a direct heat source isn’t part of any stage. That’s why none of the stages involve direct heating, making none of the other options the correct fit.