Equipment Needed

• double boiler
• thermometer
• silicone spatula
• marble slab (optional)

Ingredients

• quality chocolate
• cocoa butter (optional)

Step-by-Step Instructions

1. Chop chocolate finely for even melting
2. Heat 2/3 of the chocolate over a double boiler to 45-50°C (113-122°F) for dark chocolate
3. Remove from heat and add remaining chocolate in chunks
4. Stir until chocolate reaches 27°C (81°F)
5. Reheat gently to 31-32°C (88-90°F) for dark chocolate
6. The chocolate is now properly tempered
7. Use immediately for coating, dipping, or molding
8. Properly tempered chocolate sets quickly and snaps when broken

Professional Tips

• Temperature control is critical - use a reliable thermometer
• Different chocolates temper at slightly different temperatures
• White chocolate: 27°C then 29-30°C
• Milk chocolate: 27°C then 29-30°C
• Dark chocolate: 27°C then 31-32°C

What to Make

• chocolate truffles
• dipped strawberries
• chocolate coatings
• ganache