Tempering is the process used to melt chocolate in preparation for making candies or dipping other ingredients into the chocolate. The tempering process involves heating the semi-sweet chocolate to separate the fat molecules and cooling it to put the molecules together again. The resulting chocolate keeps a shiny, smooth finish to make your chocolate treats look nice. The tempered chocolate is also less likely to melt on your fingers when touched. Tempering works both in the microwave and over a pan of hot water to melt the chocolate.
Microwave
Step 1
Break the semi-sweet chocolate into small pieces about 1/2 inch in size. Place the chocolate in a microwave-safe bowl. Glass works particularly well because it retains the heat so the chocolate stays at the proper temperature for longer as you are making the candy.
Step 2
Heat the chocolate in the microwave for 30 seconds on high heat. Stir the chocolate.
Step 3
Heat the chocolate for another 30 seconds on high if it doesn't melt fully. Continue heating and stirring the chocolate until it is completely melted. You will still see chunks of chocolate, but as you stir, the pieces will lose their shape to create smooth, completely melted chocolate.
Step 4
Let the chocolate rest on the counter. Watch along the edges of the bowl for the chocolate to begin setting or recrystallize.
Step 5
Stir that chocolate into the hotter melted chocolate in the bowl. Cool the chocolate to between 88 and 90 degrees Fahrenheit.
Step 6
Test the chocolate by dipping the tip of a knife into it. Let the knife rest for five minutes. The tempering process was successful if the chocolate is evenly hardened with a glossy finish.
Stove Top
Step 1
Heat a pan of water to boiling over high heat. Reduce the heat so the water simmers.
Step 2
Place a metal bowl on top of the pan so it rests evenly but doesn't touch the water in the pan.
Step 3
Place 2/3 of the chopped chocolate pieces into the bowl. Stir the chocolate occasionally as it melts in the bowl.
Step 4
Move the bowl off of the pan away from the heat as soon as the chocolate is melted and smooth. Cool the melted chocolate to a range of 95 to 100 degrees Fahrenheit.
Step 5
Add the remaining chocolate to the bowl. Stir the chocolate until all of the pieces are melted and the chocolate is smooth.
Step 6
Test the chocolate using the knife method. If the chocolate on the tip of the knife is hardened and shiny after five minutes, it is ready for dipping.
Tips and Warnings
- Avoid heating the chocolate higher than 130 degrees Fahrenheit, as it may burn. Keep all water or other liquids away from the chocolate. Water that gets into the melting chocolate can make it seize, which means it clumps instead of melting smooth.
Things You'll Need
- Microwave-safe bowl
- Rubber spatula
- Metal bowl
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