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Tempered Chocolate

Recipe photo courtesy of Bryan Gardner

Tempering -- a technique that stabilizes chocolate -- creates a glossy sheen and a crisp snap in the finished confections. For tempering tips, see How to Temper Chocolate. You can also faux-temper the chocolate, which is quicker and simpler but then requires that you keep the finished candies refrigerated, to prevent softening and "blooming." See the method in the Cook's Notes below.

Source: Martha Stewart Living, January/February 2017
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

How to Faux-Temper Chocolate
Bring a saucepan containing 2 inches of water to a simmer. Turn off heat; place a metal bowl containing chocolate over saucepan; stir until chocolate melts. Remove bowl from saucepan, stir in 1 tablespoon vegetable oil or shortening, and use immediately. Transfer finished candies to the refrigerator to harden when done, and store them in the refrigerator until ready to serve.

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  • 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?
    Reply
  • 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?
    Reply

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