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Tempered Chocolate
30min
4 servings
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Tempered chocolate is the secret to achieving that professional, glossy finish and satisfying snap in chocolate confections. This recipe guides you through the process of tempering chocolate, resulting in a smooth, shiny coating perfect for dipping, molding, or decorating. Mastering this technique opens up a world of chocolate-making possibilities.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
6 g
36 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Milk
Ingredients
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Steps
Read instructions and get ready to cook
Chop chocolate
Finely chop the chocolate to ensure even melting.
Melt chocolate
Melt 3/4 of the chocolate in a double boiler until it reaches 115°F (46°C) for dark chocolate.
Cool chocolate
Remove from heat and add remaining chopped chocolate. Stir until melted and temperature drops to 82°F (28°C).
Reheat chocolate
Briefly return to heat, stirring until temperature reaches 88-90°F (31-32°C) for dark chocolate.
Test temper
Dip a knife tip in chocolate and let it set at room temperature. If it hardens quickly with a shine, it's tempered.
Use or store
Use immediately for dipping or molding, or store at room temperature for later use.
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