Tempering Chocolate

image courtesy: themagazine.ca

Have you ever wondered how to temper chocolate properly.  You know, so that you get that smooth and glossy finish.  Leaving behind the grey, streaky and soft result.  Luckily for you (and me) Food Network Magazine has featured tips on all things chocolate in their March 2012 edition.  Best part is that all you need is an instant read thermometer.  Done.  Pass the chocolate!

The Perfect Temper

On The Stove:
Finely chop 1 pound dark, milk, or white chocolate.  Combine three-quarters of the chocolate and 2 teaspoons shortening in a heatproof bowl set over a pan of simmering water. (Don't let the water touch the bowl.)  Melt the chocolate and bring it to 100 degrees, stirring, then place the bowl in a larger bowl of cold water; stir in the remaining chocolate until melted (the temperature should drop to about 82 degrees.)  Place the bowl back over the simmering water.  Bring dark chocolate to 90 degrees, and milk or white chocolate to 88 degrees.  Rewarm to 90 or 88 degrees if the chocolate cools and becomes too thick for dipping or pouring.

In The Microwave:
Finely chop 1 pound dark, milk or white chocolate.  Combine three-quarters of the chocolate and 2 teaspoons shortening in a microwave-safe bowl.  Microwave 30 seconds, then stir.  Continue microwaving in 30-second intervals, stirring, until the chocolate is melted and the temperature in 100 degrees.  Remove the bowl and place it in a larger bowl of cold water; stir in the remaining chocolate until melted (the temperature should drop to about 82 degrees.)  Remove the bowl from the water and microwave in 10-second intervals until dark chocolate is 90 degrees and milk or white chocolate is 88 degrees.  Rewarm to 90 or 88 degrees if the chocolate cools and becomes too thick for dipping or pouring.

Other Tips:

• Keep chocolate and tools dry
• Finely chop chocolate
• Avoid using chocolate chips, opting for good quality chocolate instead
• Test temper
• Reuse chocolate.  Hardened chocolate can be stored covered and @ room temperature.  Re-temper up to two more times.

source: Food Network Magazine