Tempering -- a technique that stabilizes chocolate -- creates a glossy sheen and a crisp snap in the finished candies.
- Yield: Covers about 70 Caramallows
Source: Martha Stewart Living, December 2008
- 1 1/2 pounds bittersweet chocolate, chopped, divided in portions
Bring a saucepan with 2 inches of water to a simmer, and then turn off heat. Set bowl with chocolate over saucepan, and let melt, stirring gently with a rubber spatula until chocolate registers 118 degrees on a candy thermometer. (Watch the chocolate carefully, as heating and cooling times can vary.) Remove bowl from saucepan.
Add pound unmelted chocolate to bowl and stir until chocolate cools to 84 degrees. (Remove any unmelted pieces with spatula.) Return bowl to saucepan, and let stand, and stir until chocolate registers 88 to 90. Use immediately. Repeat with remaining chocolate.