The tempering process of melting and cooling will result in chocolate with a smooth texture, shiny finish, and pleasant snap.

Martha Stewart Living, April 2012




Ingredient Checklist


Instructions Checklist
  • Chop 3 pounds chocolate with a serrated knife. Place chopped chocolate in a dry metal bowl. Cut another pound of chocolate into larger chunks, and set aside.

  • In a saucepan, bring 1 to 2 inches water to a simmer. Set bowl of chocolate over saucepan, being careful not to let the water touch the bottom of bowl. Let chocolate melt, stirring gently with a rubber spatula, until it reaches 115 to 118 degrees on a chocolate thermometer (do not let thermometer touch bottom of bowl, and do not let any water get in melted chocolate). Turn off heat, and remove bowl from saucepan.

  • Add reserved chocolate pieces; stir until mixture cools to 78 or 79 degrees; remove any unmelted pieces. Place bowl back over pan of warm water (do not turn heat back on); stir until thermometer reaches 86 to 88 degrees. Immediately stir in food coloring until desired color is achieved; oil-based food coloring will give the best result.

  • Clamp molds tightly; pour chocolate into molds, and let set at room temperature until completely hardened, about 4 hours. Molds can be positioned upside down in saucepans, with rolled-up kitchen towels to hold them in place, while the chocolate sets.