Chocolate has very little moisture within its make-up, so when melted, it can quickly "seize up" and turn into a granulated mess or lose its shiny surface and snappable texture. To melt chocolate and make it into a shiny and delicious confection, melt it at a low temperature for favourable results. Make your next batch of chocolate candies smooth and glossy by tempering your chocolate.
- Skill level:
- Moderately Easy
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Things you need
- Double boiler
- Cutting board
- Sharp knife
- Mixing spoon
- Candy thermometer
- Pot holders
Fill the bottom of a double boiler pan with about an inch of water. Place the water over medium-high heat and bring it just to simmering. Turn the heat down to keep the water simmering, but not boiling.
Chop up dark chocolate coarsely with a sharp knife on a cutting board. Place two-thirds of the chocolate in the top bowl of the double boiler.
Stir the chocolate constantly as it melts. Put the thermometer into the chocolate. Remove the pan from the heat once the temperature reaches 43.3 to 46.1 degrees Celsius. Do not let the chocolate reach past 130 degrees as this can cause the chocolate to seize up.
Measure the temperature of the chocolate again as it cools. When the temperature is between 95 to 100 degrees Fahrenheit, add the remaining chocolate.
Stir until the added chocolate has melted and the mixture has a smooth consistency. Pour the melted chocolate into oiled chocolate moulds and allow it to cool for 24 hours.
Tips and warnings
- Milk and white chocolate have a lower tempering temperature. Heat milk chocolate to between 86 to 88 degrees Fahrenheit and white chocolate to between 80 to 82 degrees to avoid burning.
- Use potholders when working with hot pans to avoid burn injuries.
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