Tempering Chocolate

Recipe By : Food and Wine 2/2001

Serving Size : 1 Preparation Time :0:15

Categories : Dessert

Amount Measure Ingredient -- Preparation Method

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1 Lb Chocolate -- chopped

1. Chop 1 lb. of room temperature chocolate into 1/2-inch pieces.

2. Put 2/3 of the chocolate in a glass bowl. Microwave at medium-high power for 30 second periods, stirring with a rubber spatula in the intervals, until 3/4 of the chocolate is melted, about 1.5 minutes.

3. Stir the chocolate until completely melted, then scrape into a clean, dry, room temperature bowl. Measure the temperature of the chocolate with an instant-read thermometer; it should be between 100 and 115 degrees. Add the remaining chocolate in large handfuls, stirring constantly until the chocolate is at 88 degrees. If the chocolate becomes too cool, melt a few more tablespoons of chopped chocolate and stir them in to raise the temperature.

4. Dip the tip of a knife in the chocolate; the chocolate on the knife should begin to set within 1 minute. Use at once.