Equipment:
Microwave
safe bowl
Rubber spatula
Thermometer that reads temperatures between 80-130°F
Step
1: Break
block chocolate into small pieces or use pistoles; this enables
the chocolate to melt more easily, with less chance of scorching.
Step 2: Put
2/3 of the chocolate into the bowl and melt on 50% power for
one-minute intervals, stirring in between each interval.
Step
3: Remove
from microwave and stir. Temperature should be between 100-110°F.
If necessary, reheat for 30-second intervals.
Step
4: Add
remaining chocolate in small amounts while stirring. Be sure
that the pieces are completely melted before adding more.
Step
5: The
chocolate will thicken and become cool, shiny, and smooth
as you continue stirring and "seeding" it by adding additional
small amounts. When it has reached the range 84-91°F, the
chocolate will be tempered and ready to work with. If using
candy molds, be sure that they are at the same temperature
as the tempered chocolate before filling them.
Properly
tempered chocolate is glossy in appearance and velvety smooth
on the tongue. It will harden, be finely textured, and snap
when broken.