Sherry Yard, Tempering Chocolate

1. Carefully melting and heating the chocolate to 115 degrees F.

2. Cooling the chocolate to 85 degrees F

3. Slightly warming the chocolate to 89-90 degrees F for bittersweet and semisweet chocolate, to 84-86 degrees F for milk chocolate and white chocolate.

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1. Start with chocolate that has been wrapped tightly and stored away from strong-smelling foods in a moisure-free enviroment, about 65 degrees F (no warmer than 70 degrees F

2. The room temperature should be 65-70 degrees F. Do not try to temper chocolate in a hot kitchen or near an oven that is turned on.

3. You need a good instant-read thermometer, preferably a digital themometer with a 40 degree to 140 degree range.

4. You need a clean, dry microwave-safe bowl.
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1. To temper 1 pound of chocolate:
With an offset serrated knife, cut the chocolate into small, even pieces, about 1/4 inch

Using microwave:
Place two thirds of the hcocolate in a microwave safe bowl and microwave at 50 percent power for 30 seconds. Remove the chocolate from the microwave and stir gently; you don't want to create air pockets in the chocolate. Stir the chocolate from the edges of the bowl into the center.

3. Place the chocolate back in the microwave and, again at 50 percent power, zap in 10 second intervals, stirring and taking the temperature frequently, until all of the chocolate has melted and is smooth and the temperature is 115 degrees F. Let sit for 10 minutes.

4. Begin the cooling process. Add the remaining chocolate, a handful at a time, to the bowl and stir gently until all of it has melted and is smooth. At the point your chocolate should be 85 or 80 to 81 degrees F for milk chocolate and white chocolate.

5. Begin the warming process. Return the chocolate to the microwave and zap at 50 percent power in 3-5 second intervals, stirring each time, until the temperature rises to 89 to 90 or 84 to 86 degrees F for milk chcoolate or white chcolate. Do not all the temperature to go any higher han 97 degrees F or you will have to begin all over again with Step 2.

6. Testing the temper: Dip the corner of a piece of parchment paper into the chocolate, remove it, and let it sit undisturbed for 2-3 minutes. The chocolate should harden and be dry and shiny, and it should have a snap when split in half.