TEMPERED CHOCOLATE
Tempering -- a technique that stabilizes chocolate -- creates a glossy sheen and a crisp snap in the finished confections. For tempering tips, see How to Temper Chocolate.You can also faux-temper the chocolate, which is quicker and simpler but then requires that you keep the finished candies refrigerated, to prevent softening and "blooming." See the method in the Cook's Notes below.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Yield Makes 1 cup
Number Of Ingredients 1
Steps:
- Place 1/2 pound chocolate in a metal (or other heatproof) bowl. Bring a saucepan containing 2 inches of water to a simmer, then turn off heat. Set bowl of chocolate over saucepan (don't let bottom touch the water) and let melt, stirring gently with spatula until chocolate registers 118 degrees to 120 degrees on thermometer. Remove bowl; cover saucepan to keep water warm.
- Add remaining 1/4 pound chocolate to bowl, stirring constantly until chocolate registers 82 degrees on thermometer. Remove any unmelted pieces of chocolate with spatula. Line bottom of bowl with a kitchen towel and return to saucepan, stirring constantly until chocolate registers 88 degrees to 90 degrees. (The towel will help ensure the chocolate does not climb above 90 degrees, which would cause it to "bloom" when set.) Use immediately, stirring frequently while using to maintain temper and prevent streaking once chocolate hardens. If tempered chocolate thickens too much during use, place over simmering water again, stirring, 2 to 3 seconds.
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dirty boy
[email protected]This is the best tempered chocolate recipe I've ever tried. The chocolate is so smooth and delicious.
Catherine Chola
[email protected]I'm not really a chocolate person, but I thought this recipe was pretty good.
Erik Steward
[email protected]This recipe is a bit tricky, but it's definitely worth the effort. The chocolate is amazing!
Aman Sana
[email protected]I made this recipe for a special occasion, and it was a huge success. Everyone loved the chocolate.
Sain baba
[email protected]The chocolate was a bit too bitter for my taste.
Kaisar Rajvi
[email protected]I've tried several tempered chocolate recipes, and this one is by far the best. The chocolate is always smooth and creamy.
esraa ouf
[email protected]This recipe is a bit time-consuming, but it's worth it for the delicious results.
Matthew Orth
[email protected]I'm not a huge fan of dark chocolate, but this recipe was surprisingly good. The chocolate was rich and flavorful.
Home made Spices
[email protected]The chocolate was a bit too thick for my liking, but it still tasted good.
Hawaiian Punch
[email protected]I've made this recipe several times now, and it always turns out great. It's so easy to make and the chocolate is always delicious.
Emily Davison
[email protected]This recipe is a keeper! The chocolate was perfect for dipping strawberries and pretzels.
Zextro Zextro
[email protected]I followed the recipe exactly, but my chocolate didn't turn out as smooth as I expected. I'm not sure what I did wrong.
Bhai G
[email protected]The chocolate was a bit too sweet for my taste, but overall it was a good recipe.
Bervan Zibondo
[email protected]I've always been intimidated by tempering chocolate, but this recipe made it so easy. The chocolate turned out perfectly and was so delicious. I'll definitely be using this recipe again.
Mh Mh
[email protected]This recipe was a huge hit at my holiday party! The chocolate was so smooth and creamy, and the tempering process was surprisingly easy. I'll definitely be making this again soon.