Chocolate Tempering
no thermometer needed for this method
from Amy's Peppermint Patty recipe
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Ingredients
- Here's how we did it in culinary school, no thermometer required:
- Chop chocolate.
- 2/3s 2/3s of the chocolate over hot water (or in a microwave if you prefer that). Remove from heat.
- to a little less than the remaining third of chocolate into the bowl. Stir. Stir some more. Keep stirring. Is the bottom of the bowl warm? Keep stirring. Cool, now? Good. Test to see if your chocolate is in temper.
- to is the only real trick to tempering - know when it's tempered.
Preparation
Step 1
A couple extra hints - if your chocolate starts to get too cold, you can warm it up, but you still should stir away and check to make sure you didn't lose temper. If your chocolate is so hot that all the chopped chocolate melts completely before everything hits temper, you can add a little of the remaining chopped chocolate (that's why you hold some back). Also, always temper more chocolate that it seems like you're going to need, because proper dipping requires a pool to dip into.