Tempered Chocolate Recipe
Achieve shiny, snappy dark chocolate suitable for dipping various foods by following a precise temperature control method.
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Instructions
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Bring a pot of water to a simmer and set a metal bowl over it as a double boiler, while also preparing a large bowl of ice water.
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Melt chopped chocolate in the double boiler, stirring until it reaches 131-136 F.
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Move the chocolate bowl to the ice bath, stirring constantly and scraping the sides until it chills to 82-84 F.
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Place the bowl back over the simmering water, stirring until it warms to 88-90 F.
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Remove the chocolate from heat to stop further temperature increase.
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Test the temper by dipping a knife and letting it set for 3 minutes at room temperature; tempered chocolate will be hard, matte, and snappy.