Dipped Chocolate Anything

1. 1

   Melt 1 1/2 pounds chocolate in top of a double boiler (or clean metal bowl set over simmering water).

2. 2

   Remove chocolate from heat when it reaches between 110 and 115 degrees on a candy thermometer.

3. 3

   To bring into tempering range, add remaining chocolate to the mixture and stir constantly with a rubber spatula until the thermometer registers 82 to 84 degrees.

4. 4

   Put chocolate back over the hot water and bring temperature to between 88 and 91 degrees.

5. 5

   Be careful not to let the temperature fall too far or you will have to gently re-warm the mixture; if the temperature rises above 91 degrees in the tempering step, you will have to start the process over.

6. 6

   Once tempered, use immediately for dipping.

7. 7

   Store tempered chocolate at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.