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All purchased chocolate has gone through a process called
tempering, a controlled raising and lowering of temperature to
stabilize chocolate's characteristics and to give it a fine gleam,
uniform color and a sharp snap when broken. Once chocolate has
been melted at 116-118 degrees Fahrenheit, it loses its temper.
Loss of tempering will not make a difference if the chocolate
will be combined with another ingredient(s). Chocolates destined
for use in dipping, molding, or coating on the other hand, will
require re-tempering.
Chop about 3/4 of the chocolate to be tempered into small pieces
and place in the top of double boiler. Water in the double boiler
should not be hot (not simmering or boiling). This is important
because if steam or stray water droplets come into contact with
the chocolate, the droplets may cause the chocolate to tighten
into a stiff unworkable mass. Stir frequently with a rubber
spatula to ensure even melting, until all of the chocolate has
re-melted. Remove from heat. Add the remaining chunk to the
melted chocolate (it acts like an ice cube). Continue to stir
until the temperature of the melted chocolate tests cool to the
touch (about 88 degrees). A good way to test the temperature is
to dab a drop of chocolate to your bottom lip. It should feel
slightly cooler than your body temperature. Not all of the
chocolate chunk will necessarily melt and whatever is left
should be removed when the proper temperature (~88 degrees) is
reached.
When you are through dipping, place in the refrigerator so the
chocolate will set. Before storing, allow your freshly dipped
chocolates to cool for one hour. Your chocolates should be stored
at room temperature in a container or area where there is airflow
and a constant temperature (this will help eliminate a cloudy or
whitish appearance on the chocolate).
Good luck!
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