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1
I love to use real chocolate for this recipe as it tastes so much better.
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2
But in using a double boiler to melt it you loose the temper quality of the chocolate and its no longer shiny and melts too quickly at room temp.
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3
and in the hand.
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4
I have found a solution!
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5
take a large glass bowl line it with a heating pad on low set a smaller bowl inside and pour in your chocolate squares.
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6
I use the dove or bliss chocolate as it melts better is more forgiving to temp changes and tastes best.
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7
Leave this to sit while you get on with the centers
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8
Take oreos and blitz to a powder in food processor
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9
cut cream cheese into 4 large chunks and add to machine and pulse until it comes into a ball
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10
with a small ice cream scoop measure out gumball sized balls.
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11
I put them close together on a flexible cutting board as its easy to move around.
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12
Refridgerate until firm
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13
While cooling the centers you can turn the chocolate a bit in the bowl to distribute the heat.
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14
Chocolate stays tempered at 88 degrees or below when melted.
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15
So if you keep the heat low you will keep shiny snappy chocolate that doesnt melt in the hand!
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16
If Im in a hurry Ill grab my hair dryer and on low Ill warm up the chocolate from above and continue to mix.
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17
This may seem silly but its better than heating up the chocolate cooling down the chocolate and heating it up again and constantly mixing like traditional tempering.
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18
Once the centers are firm plop them into the melted chocolate and place on wax or parchment paper to cool
