What action can be taken if tempered chocolate has been overheated by no more than 3 degrees?

When tempered chocolate has been overheated by no more than 3 degrees, the best course of action is to add some tempered chocolate shavings to it. This method helps reintroduce stable cocoa butter crystals back into the chocolate, which can help lower the temperature slightly and restore the proper tempering. By incorporating tempered chocolate shavings, the structure of the chocolate can be preserved, allowing it to regain its glossy appearance and snap.

Other options, such as adding cold water, are not advisable since water can cause the chocolate to seize and become grainy. Immediately reheating the chocolate could exacerbate the problem, leading to further overheating, and might ruin the temper. Discarding and starting over is an unnecessary waste, particularly when a small adjustment can rectify the issue. Thus, adding tempered chocolate shavings is the most effective solution in this scenario.