How To Temper Chocolate

Finely chop 1 1/2 to 2 pounds chocolate. Smaller amounts make it difficult to control the temperature changes. 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. Do not let the temperature of the chocolate exceed 120 °F for dark chocolate or 105 °F 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. Stir in the remaining third of the chocolate a little at a time. Let it melt before adding more. Let the chocolate cool to about 82 °F. It it is warmer, keep stirring and let it cool some more. If it is cooler, begin reheating in the next step. Once the chocolate is 82 °F, place it back over simmering water. For dark chocolate, reheat to 88 °F to 91 °F. For milk and white chocolate, reheat to 85 °F to 87 °F. Remove the bowl from heat once you have reached the right temperature. 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.