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1. Finely chop 1 1/2 to 2 pounds chocolate. Smaller amounts make it difficult to control the temperature changes.
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2. Place two-thirds of the chocolate in a double boiler or metal bowl set over a saucepan of simmering water. Make sure the bottom of the bowl does not touch the water. Place a candy thermometer or digital thermometer in the chocolate and stir frequently with a rubber spatula.
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3. Do not let the temperature of the chocolate exceed 120u00b0F for dark chocolate or 105u00b0F for milk or white chocolate. When the chocolate has fully melted, remove the bowl from heat. Wipe the bottom of the bowl to get rid of any condensation.
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4. Stir in the remaining third of the chocolate a little at a time. Let it melt before adding more.
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5. Let the chocolate cool to about 82u00b0F. It it is warmer, keep stirring and let it cool some more. If it is cooler, begin reheating in the next step.
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6. Once the chocolate is 82u00b0F, place it back over simmering water. For dark chocolate, reheat to 88u00b0F to 91u00b0F. For milk and white chocolate, reheat to 85u00b0F to 87u00b0F. Remove the bowl from heat once you have reached the right temperature.
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7. Spread a small spoonful of chocolate on a piece of wax paper. If it looks dull or streaky, re-temper the chocolate, starting with step 2. If it dries quickly with a glossy finish and no streaks, the chocolate is in temper.
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Once melted chocolate has been tempered, it must be used before it cools and sets. If it cools to about 84u00b0F to 86u00b0F and is still fairly liquid, it can be reheated to a liquid consistency. If it has completely cooled and solidified, it should be re-tempered. Heat it for 5 to 10 seconds at a time, stirring and checking the temperature before reheating. For dark chocolate, reheat to 88u00b0F to 91u00b0F. For milk and white chocolate, reheat to 87u00b0F to 88u00b0F. If you keep your chocolate within these temperature ranges, it will stay in temper and be liquid enough to use.
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Several products exist for those who do not want to temper chocolate. They are called
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or
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They are usually made of vegetable fats that melt smoothly and set up quickly to a finish that is very similar to tempered chocolate. They may not contain actual chocolate. Nothing can perfectly duplicate the taste and mouth-feel of tempered chocolate, but quality coatings can be good substitutes. They can be cooled and reheated quickly, and as often as necessary.
