Hur man Tempererar Choklad

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1. 1
   Place about two thirds of 1½–2 lb. chocolate, finely chopped, in a double boiler or metal bowl set over a saucepan of simmering water (make sure the bottom of the bowl does not touch the water bath). Place a candy thermometer or digital thermometer in the chocolate and stir frequently with a rubber spatula. Do not let the temperature of the chocolate exceed 120° for dark chocolate or 105° for milk or white chocolate.
2. 2
   When the chocolate has fully melted, remove the bowl from heat. Wipe the bottom of the bowl to get rid of any condensation.
3. 3
   Stir in the remaining chopped chocolate a little at a time, letting each addition melt fully before adding more. Monitor the chocolate until it has cooled to about 82°. If it is warmer, keep stirring; if it is cooler, begin the next step.
4. 4
   Place cooled chocolate back over simmering water. For dark chocolate, reheat to 88°–91°. For milk and white chocolate, reheat to 85°–87°. Remove the bowl from heat once you have reached the right temperature.
5. 5
   Spread a small spoonful of chocolate on a piece of wax paper. If it looks dull or streaky, re-temper the chocolate from the beginning. If it dries quickly with a glossy finish and no streaks, the chocolate is in temper. Keeping chocolate in temper: Once melted chocolate has been tempered, it must be used before it cools and sets. Keep your chocolate within the temperature ranges listed in step 4 by reheating it in 5–10-second intervals whenever the temperature drops. If the chocolate cools to 84°–86° and is still fairly liquid, it can be reheated as in step 4. If it has completely cooled and solidified, it should be re-tempered.  Editor's note: This method for tempering chocolate first appeared on Epicurious in December 2009. Put your new-found skills to use with our best chocolate desserts →