Equipment:
Marble
slab or other smooth surface
Thermometer that reads temperatures between 80-130°F
Heating pad (for maintaining temperature while working)
Spatula and/or scraper
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: Melt
chocolate over low heat (preferably using a double boiler),
stirring constantly. When it has completely melted, remove
from heat.
Step 3: Pour
1/3 of chocolate onto smooth surface and work with a spatula
to spread out and scrape together. Continue spreading and
scraping the chocolate over the smooth surface until it cools
to 82-84°F. When it is thick with a dull finish, the chocolate
is "seeded."
Step
4: Add
seeded chocolate to remaining warm chocolate in bowl and stir
gently until smooth.
Step
5: Check
temperature. It should be 84-91°F. Better yet, check its sheen.
If glossy, it is probably ready. Drop a spoonful of chocolate
onto waxed paper or plate and cool in refrigerator for 2-3
minutes. Upon removal, if shiny and firm with no streaking,
it is ready. 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.