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Tempered Chocolate

Tempering -- a technique that stabilizes chocolate -- creates a glossy sheen and a crisp snap in the finished confections.

Tempered Chocolate

Source: Martha Stewart Living

Ingredients

  • 3/4 pound bittersweet chocolate, chopped, divided in portions

Directions

  1. Place 1/2 pound chocolate in a metal bowl. Bring a saucepan with 2 inches of water to a simmer, then turn off heat. Set bowl with chocolate over a 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.

  2. Add 1/4 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 degrees to 90 degrees. Use immediately.

Cook's Note

Tempering Tip: Temperatures for tempering vary among chocolates, so you may want to check the package or call the manufacturer. Tempering chocolate can be tricky, but a few tips will help: Don’t use a wooden spoon to stir, don't let any water get into the chocolate, and be sure the thermometer tip doesn't touch the bottom of the bowl. Because of the large amount of chocolate called for in this recipe, it's easier to make half a batch at a time. Tempered chocolate should be used immediately.

Reviews (2)

  • mattrd 4 Nov, 2010

    when I set the bowl over the saucepan, do i place it in the pan or hold it over it? what happens when the chocolate cools under 88 degrees? Do I have to just reheat it? or do I have to temper it all over again?

  • mattrd 4 Nov, 2010

    when I set the bowl over the saucepan, do i place it in the pan or hold it over it? what happens when the chocolate cools under 88 degrees? Do I have to just reheat it? or do I have to temper it all over again?

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