Tempered Chocolate

We used dark Valrhona chocolate. Temperatures vary with different chocolates. Call the manufacturer or check the package for proper tempering temperatures for the chocolate you choose, but always use top-quality chocolate. Do not use a wooden spoon to stir. Be careful not to let any water droplets get in the bowl of chocolate, and be sure the thermometer tip is not touching the bottom of the bowl, or the temperature reading will be inaccurate.

  • Yield: Makes enough for 4 dozen truffles

Source: Martha Stewart Living, December 2008


  • 1 1/2 pounds bittersweet chocolate, chopped, divided in portions


  1. Place 1/2 pound chocolate in a metal bowl. 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.

  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 to 90 degrees. Use immediately. Repeat with remaining chocolate.

Cook's Note

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.


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