– double boiler
– rubber spatula
– candy thermometer
– parchment paper
– chocolate (using larger amounts of chocolate will make tempering easier)
- Boil water in the double boiler and lower heat to a simmer. Melt 2/3 of the chocolate, stirring often, and remove from heat when you reach 115 F (for dark chocolate) or 110 F (for milk and white chocolate). Do not exceed recommended temperature. Fold in remaining pieces to cool the chocolate to 84 F. Remove any chunks that did not melt, and set aside to reuse.
- Heat chocolate for 5-10 seconds, stirring, and repeat this process until chocolate reaches 88-89 F (for dark chocolate) or 87 F (for milk chocolate). Do not exceed 91 F.
- You can now spot test to ensure the chocolate is tempered properly. Spread a thin layer over parchment paper and let cool; if done correctly the chocolate should be smooth and shiny, and if unsuccessful it will be dull and streaky.
Good luck and have fun!