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1
Melt 1 1/2 cups of the chocolate in a bowl over a double boiler.
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2
Stir constantly with a rubber spatula or wooden spoon to ensure uniform temperature.
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3
Set the remaining 1/2 cup chocolate aside.
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4
Once the chocolate has fully melted and reached a temperature of 105 F to 108 F (102 to 104 F for milk or white chocolate), remove it from the heat.
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5
At this temperature, all the crystals will melt and stabilize.
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6
Add the remaining chocolate that was set aside and stir.
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7
Be aware: If the chocolate rises above 120 F (118 F for milk or white chocolate), it will be unusable for tempering.
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8
Stir until the chocolates temperature cools to between 82 and 84 F (80 and 82 F for milk or white chocolate).
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9
Return the bowl to the double boiler and heat slightly until the temperature is 86 to 88 F (82 to 84 F for milk or white chocolate), about 1 minute.
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10
Use the chocolate as soon as possible, or keep it at this temperature over a pot of simmering water until ready to use.
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11
Be sure to continue to stir it and monitor the temperature closely.
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12
Take the chocolate off the heat if the temperature begins to rise toward 90 F (86 F for milk or white chocolate).
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13
Please note: The longer you wait to use it, the more likely the chocolate will be out of temper.
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14
Chocolate is easier to temper in larger quantities because the temperature wont fluctuate as quickly.
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15
For that reason, it is always advisable to temper more chocolate than you think youll need.
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16
That way you wont be left short and needing to temper only a small additional quantity.
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17
Unused tempered chocolate can be poured onto a sheet pan lined with parchment paper and used for baking or re-tempering.
