TEMPERED CHOCOLATE
Tempering -- a technique that stabilizes chocolate -- creates a glossy sheen and a crisp snap in the finished confections. For tempering tips, see How to Temper Chocolate.You can also faux-temper the chocolate, which is quicker and simpler but then requires that you keep the finished candies refrigerated, to prevent softening and "blooming." See the method in the Cook's Notes below.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Yield Makes 1 cup
Number Of Ingredients 1
Steps:
- Place 1/2 pound chocolate in a metal (or other heatproof) bowl. Bring a saucepan containing 2 inches of water to a simmer, then turn off heat. Set bowl of chocolate over saucepan (don't let bottom touch the water) and let melt, stirring gently with spatula until chocolate registers 118 degrees to 120 degrees on thermometer. Remove bowl; cover saucepan to keep water warm.
- Add remaining 1/4 pound chocolate to bowl, stirring constantly until chocolate registers 82 degrees on thermometer. Remove any unmelted pieces of chocolate with spatula. Line bottom of bowl with a kitchen towel and return to saucepan, stirring constantly until chocolate registers 88 degrees to 90 degrees. (The towel will help ensure the chocolate does not climb above 90 degrees, which would cause it to "bloom" when set.) Use immediately, stirring frequently while using to maintain temper and prevent streaking once chocolate hardens. If tempered chocolate thickens too much during use, place over simmering water again, stirring, 2 to 3 seconds.
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Opeyemi Kelvin
[email protected]Delicious!
Maki Mofokeng
[email protected]Perfect, thanks!
Joe Schmidt
[email protected]Great job!
Sunita Khadka
[email protected]Amazing!
Sana sanasabir
[email protected]zahar alharthi
[email protected]I love this recipe! It's so easy to follow, and the results are always perfect. I've used it to make chocolate truffles, ganache, and chocolate bark, and they've all turned out beautifully. I highly recommend this recipe to anyone who loves chocolate
Ramu Paswan
[email protected]This recipe is a game-changer! I used to struggle with tempering chocolate, but this method made it so easy. The results were incredible - the chocolate was smooth, shiny, and had a beautiful snap. I'll definitely be using this technique again and ag
Manoj kumar kurmi Kurmi
[email protected]I'm so glad I found this recipe! I've been wanting to try tempering chocolate for a while, but I was always intimidated by the process. This recipe made it so easy, and the results were amazing. The chocolate was so smooth and creamy. I can't wait to
DARLENE GOMEZ
[email protected]This is the best tempered chocolate recipe I've ever tried. It's so easy to make, and the chocolate always turns out perfectly. I've used it to make chocolate truffles, bonbons, and chocolate bark, and they've all been delicious. I highly recommend t
Anwar qureshi Anwar qureshi
[email protected]I love this recipe! It's so easy to follow, and the results are always perfect. I've used it to make chocolate truffles, ganache, and chocolate bark, and they've all turned out beautifully. I highly recommend this recipe to anyone who loves chocolate
Jessica Starnes
[email protected]This recipe is a game-changer! I used to struggle with tempering chocolate, but this method made it so easy. The results were incredible - the chocolate was smooth, shiny, and had a beautiful snap. I'll definitely be using this technique again and ag
Rodney Louis Porlaris
[email protected]I'm so glad I found this recipe! I've been wanting to try tempering chocolate for a while, but I was always intimidated by the process. This recipe made it so easy, and the results were amazing. The chocolate was so smooth and creamy. I can't wait to
Ronald Lett
[email protected]This is the best tempered chocolate recipe I've ever tried. It's so easy to make, and the chocolate always turns out perfectly. I've used it to make chocolate truffles, bonbons, and chocolate bark, and they've all been delicious. I highly recommend t
TheAnnoyingKidd
[email protected]I love this recipe! It's so easy to follow, and the results are always perfect. I've used it to make chocolate truffles, ganache, and chocolate bark, and they've all turned out beautifully. I highly recommend this recipe to anyone who loves chocolate
Lalshree Sunar
[email protected]This recipe is amazing! I've never been able to temper chocolate before, but this method made it so easy. I'm so happy with the results - the chocolate is so smooth and creamy. I can't wait to try it in all sorts of recipes.
Maria Pataub
[email protected]I'm a professional pastry chef, and I can honestly say that this is the best tempered chocolate recipe I've ever used. It's incredibly easy to follow, and the results are always perfect. I highly recommend this recipe to anyone who wants to make deli
Muzammil Bhatti
[email protected]This recipe is a lifesaver! I've always been intimidated by tempering chocolate, but this method made it so easy. I was able to temper the chocolate in just a few minutes, and it turned out perfectly. I'm so glad I found this recipe!
Sthembile Hlongwane
[email protected]I've tried many different tempered chocolate recipes, but this one is by far the best. It's so simple and straightforward, and the results are always perfect. I love that I can use it to make all sorts of chocolate treats, from truffles to ganache to
Mazher Amanullah
[email protected]This recipe was a game-changer for me! I used to struggle with tempering chocolate, but this method made it so easy and stress-free. The results were incredible - the chocolate was smooth, shiny, and had a beautiful snap. I'll definitely be using thi