Tempering Chocolate

Tempering is the process of melting chocolate to break down its crystal structure and then allowing it to re-form at the right temperature. When done properly, the cooled chocolate hardens with a nice shiny appearance. When done improperly, the chocolate takes on a whitish swirl and is said to have “bloomed.” Bloomed chocolate tastes fine, but properly tempered it is not.



There are a couple of ways to temper chocolate; this is the “seeding” method:

Melt the chocolate to about 110 to 115 degrees, remove it from the heat and then add small pieces of unmelted chocolate (these are the “seeds”) to speed the cooling process while controlling the temperature. Once you start seeding and the temperature drops into the low 80s, you want to slowly bring it back up to between 88 degrees and 91 degrees and hold it there as best you can; this is the temperature range you need for dipping.

These guidelines are for dark (bittersweet) chocolate, not milk or white chocolate; any good-quality dark chocolate will work. Dip anything, from pretzels to dried fruit - It all works.

Ingredients:
2 pounds good-quality bittersweet chocolate, chopped into bean-size pieces (by hand or in a food processor)
Pretzels, graham crackers, dried fruit or anything for dipping.

Melt 1 1/2 pounds chocolate in top of a double boiler (or clean metal bowl set over simmering water). Remove chocolate from heat when it reaches between 110 and 115 degrees on a candy thermometer.

To bring into tempering range, add remaining chocolate to the mixture and stir constantly with a rubber spatula until the thermometer registers 82 to 84 degrees. Put chocolate back over the hot water and bring temperature to between 88 and 91 degrees. Be careful not to let the temperature fall too far or you will have to gently re-warm the mixture; if the temperature rises above 91 degrees in the tempering step, you will have to start the process over.

Once tempered, use immediately for dipping. Store tempered chocolate at room temperature.

Makes enough for 20 to 30 dips