Tempering chocolate is the first step when making chocolate-dipped fruit and pretzels, garnishes, and truffles with a lovely snappy chocolate coating.
- High quality dark, milk, or white chocolate
- Heat water in double boiler over low-to-medium heat.
- Chop chocolate into small pieces. Divide into three roughly equal amounts.
- Melt ⅓ chocolate in double boiler, stirring often until melted.
- Add another ⅓ of the chocolate to double boiler. Continue stirring until completely melted, being sure to keep the temperature below 125°F.
- Remove pan from heat and add the last ⅓ of the chocolate. Stir until melted.
- Set pan in an ice bath and stir constantly until the temperature is 80-85°F
- Remove pan from ice bath and set back over warm water. Bring the temperature up 1-2°F while stirring. This is the perfect time to add an Oil Soluble extract of your choice.
- Congratulations! Your chocolate is now tempered and ready to use for dipping or decorating.