Tempering Chocolate

1. 1

   The water in the bottom of a double boiler is brought to a boil and then removed from the heat.

2. 2

   The water should be 140F (60C).

3. 3

   Add some finely chopped chocolate, approximately 1/4th of it at a time until you have put the full pound into the top of the boiler.

4. 4

   Stir vigorously as you slowly add the chocolate.

5. 5

   The temperature of the chocolate should not rise above 110F.

6. 6

   When chocolate is completely melted, replace the wter in the double boiler with cold water that is 65F (18C).

7. 7

   The chocolate must be vigorously stirred again to help it cool.

8. 8

   Once the chocolate has dropped to 85F (29C), replace the cold water with lukewarm water that is 100F (37C).

9. 9

   The chocolate should now reach a temperature of 89F (31C) and never any higher.

10. 10

    The bottom of the double boiler is now filled with water that is 90F (32C) to hold the chocolate at the proper temperature for molding and dipping.

No additional tips available.