Tempering Chocolate

If you are planning to make dipped chocolate or candy molds this holiday its best to temper the chocolate before hand. This method is used by Chocolatiers to get a high gloss shine with a uniform texture and a snap. The secret is to melt the chocolate gradually using indirect heat to allow the cocoa butter to solidify and chocolate to harden.

Here is how:

Start with 1LB chocolate block or bar and chop. Place 75% in the top of a double broiler and heat to a simmer.

Clip a candy thermometer to the side of the pan to monitor the temperature of the melting chocolate.

Stir gently with a rubber spatula bringing the temperature to 115F for dark chocolate or 110F for milk chocolate; remove from heat.

Add remaining 25% of chopped chocolate to the pan, this will bring down the overall temperature. Hold chocolate @ 88F -89F over warm water.

Now you are ready to dip.