Tempering chocolate allows the crystals in the chocolate to become distributed and suspended evenly throughout the melted chocolate. Correctly tempered chocolate will yield a crisp, and shiny chocolate, conversely, incorrectly tempered chocolate will produce results that look streaky and dull.
If you plan to dip confections, coat truffles, or make chocolates in a candy mold, you should follow these directions to correctly temper your chocolate. You will need a kitchen thermometer for this process. For best results, start with a good quality chocolate, or couverture chocolate. Using a double boiler, with a completely dry, stainless steel bowl set over it, place the finely chopped chocolate in the steel bowl, with gently simmering water under it. Be very careful to avoid getting any moisture or water drops into the chocolate, or it will be ruined. Stir the chocolate with a rubber spatula, as it begins to melt, to distribute the heat. Take care not to heat your chocolate too quickly, or it may crystallize. If your double boiler set-up is highly efficient, you may just turn the heat off entirely and allow the residual heat from the hot water to continue to melt the chocolate. It is possible that this will be sufficient heat to accomplish the melting process. Continue stirring chocolate over simmering water until it is melted, shiny and smooth. Have your thermometer ready to check the temperature of the chocolate once the melting has occurred. Your goal is to bring the chocolate to about 110 degrees F. Avoid going over this temperature so as not to scorch your chocolate.
Once the chocolate has reached the proper temperature, remove the bowl of chocolate from the heat. I recommend drying the bottom of the bowl before starting the agitation process. To the melted chocolate, add about 4 ounces of finely chopped, unmelted couverture chocolate. Stir this chocolate vigorously into the melted chocolate. This is known as “seeding”. Seeding allows the unmelted chocolate to affect the way the melted chocolate will harden. Properly tempering will give you the desired effect of a smooth and glossy finish.
After, you have tempered the chocolate, it may be too cool to work with for dipping or pouring. You can return it back over the simmering water and bring it up to approximately 90 degrees F. (32 degrees C) to use it for coating or molding. Hold the chocolate at this temperature, within 1-2 degrees by turning the burner off, but keeping it over the hot water. The chocolate is now the right temperature to work with. Chocolate~Dipped Strawberries
