How to Temper Chocolate
Tempering chocolate is an art as well as a science. Perfectly tempered chocolate has a beautiful shine and a pleasing snap. Here's how you can do it at home:
- Chop your chocolate into even pieces.
- Melt two-thirds of the chocolate over a double boiler until it reaches 115°F (46°C).
- Remove from heat and stir in the remaining chocolate, bringing the temperature down to 84°F (29°C).
- Reheat slightly to no more than 90°F (32°C) for dark chocolate.
Voilà! You're now ready to make stunning chocolate treats.
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