We all love chocolate ! We love the taste , flavor , the texture on the tongue – even the “ snap ” that characterizes chocolate as
being “ in good temper ”. And what does that mean ?
Chocolate is made up of various crystals . If they are not aligned correctly , chocolate will not have that nice , glossy snap when it sets , and will streak and “ bloom ,” developing a whitish look ( that ’ s cocoa butter ). Tempering chocolate by heating , stirring , and cooling aligns the chocolate crystals so that the chocolate sets up correctly when it hardens . The traditional method is time consuming & tricky , but here is a method that you can easily do at home ! Then dip your favorite fruits , nuts or pretzels !
YOU WILL NEED :
1 Spatula 1 Glass bowl 1 Microwave 2 ounces of good-quality dark chocolate ( not chocolate chips which have added ingredients )
1 Good , accurate thermometer with a range as low as 70 ° F . ( You need a very specific temperature range so a good thermometer is key .)
INSTRUCTIONS :
Chop the chocolate into small pieces . Divide the chocolate into 2 batches : 8 ounces into a small glass bowl , and 4 ounces set aside for later . Put the 8 ounces into the microwave and melt on high in 20 to 30 second bursts , stirring gently , until it is melted and glossy , in between 114 to 118 ° F .
You may even need to microwave in 5-second bursts toward the end . The goal is to hit the temperature “ sweet spot ” and not burn or overheat the chocolate .
Next , begin “ seeding ” the melted chocolate by adding the reserved chocolate pieces , a bit at a time , stirring gently . The seeding and stirring will realign the chocolate crystals into temper . Stir and seed until the temperature of the chocolate is 88 to 89 ° F , and the seeding pieces are fully melted .
50 VERMONT MAGAZINE