Tempered Chocolate: Table Top MethodEquipment:
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