CHOCOLATE TEMPERING INSTRUCTIONS
TOOLS NEEDED Stove top Range
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Required Tools To Temper Chocolate Properly
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TEMPERING DIRECTIONS
Take a medium large pot and fill 1/2 way with hot water and put on high heat or use a double boiler with hot water filled about half way up.
Take a large chunk of chocolate and Grate 1/2 cup of chocolate and leave to side, this is called “Seed”
Place chocolate into a small to medium size pot that you can place into the first pot that has the water and do not let any water go into the chocolate.
Stir the chocolate as it melts with a spoon. After chocolate is thoroughly melted use a Candy Thermometer to test the Melted Chocolate, you want to achieve a temperature of 110° degrees.
At 110° degrees, remove chocolate pot from water and place on a towel. While stirring the chocolate and checking its temperature you want to cool the chocolate to 87° degrees. COOLING TIP: Empty your hot water pot and put cold water into it, you can place the pot of chocolate into that cool bath of water and keep stirring, this will cool the chocolate more quickly. Just don't splash any water into the chocolate, if you do this will seize your chocolate into a hard lump, still edible but will ruin the tempering process.
At 87° degrees add in the chocolate gratings (Called “Seed”) and stir into chocolate thoroughly until the seed blends in.
Wait about 3 to 4 minutes after adding the chocolate seed. The chocolate is now tempered and ready to use. You can now pour the chocolate into molds or dip Strawberries, Pretzels, Grahams or almost any other food you can think of.
Work at a good pace because your chocolate will be cooling and will become hard in 10 to 15 minutes. Good Luck and enjoy your creations!
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