How To Temper Chocolate

It's that time of year again, If you make homemade goodies for your friends, chances are, you've dipped something in chocolate in the past. If your creations turned out dull and grayish, it's probably because you didn't temper the chocolate.

Tempering is easy and all you need is an instant-read thermometer.

How To Temper Chocolate On The Stove:

Finely chop 1 pound dark, milk, or white chocolate. Combine 3/4 of the chocolate and 2 teaspoons of shortening in a heatproof bowl set over a pan of simmering water. (Don't let the bowl touch the water). Melt the chocolate and bring it to 100 degrees, stirring, then place the bowl in a larger bowl of ice water; stir in the remaining chocolate until melted (the temperature should drop to about 82 degrees). Place the bowl back over the simmering water. Bring dark chocolate to 90 degrees and milk or white to 88 degrees. Rewarm the chocolate to 90 degrees or 88 degrees if it becomes too thick for dipping or pouring.

In The Microwave:

Finely chop 1 pounds dark, milk, or white chocolate. Combine 3/4 of the chocolate and 2 teaspoons of shortening in a microwave-safe bowl. Microwave 30 seconds, the stir. Continue microwaving in 30-second intervals, stirring until the chocolate is melted and the temperature is 100 degrees. Remove the bowl and place it in a larger bowl of cold water; stir in the remaining chocolate until melted (the temperature should drop to about 82 degrees). Remove the bowl from the water and microwave in 10-second intervals until dark chocolate is 90 degrees and milk or white is 88 degrees. Rewarm the chocolate to 90 degrees or 88 degrees if it becomes too thick for dipping or pouring.