Tempering -- a technique that stabilizes chocolate -- creates a glossy sheen and a crisp snap in the finished candies.Martha Stewart Living, December 2008 http://www.marthastewart.com/281644/tempered-chocolate
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.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.