Food & Cooking Recipes Dessert & Treats Recipes Tempered Chocolate for Truffles 5.0 (1) Add your rating & review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Photo: Sang An Yield: 4 dozen truffles Because tempered chocolate can be spread very thinly, it is useful for molding chocolate and coating candies, like our Dipped Chocolate Truffles. Ingredients 1 ½ pounds bittersweet chocolate, chopped, divided in portions Directions 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. 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 Notes 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. Rate it Print