Tempered chocolate is used for chocolate coverings for candies and for garnishes such as chocolate covered leaves. You can use milk chocolate, dark chocolate or semi-sweet chocolate, depending your tastes and the project you are working on. To temper chocolate, you slowly melt the chocolate and carefully cool it and it is good for use for decorations that must hold their shape at room temperature.
Instructions
1. Chop up one pound of bars, squares or large pieces of chocolate into small pieces. In a 1 ½ quart glass mixing bowl, combine 1 tablespoon shortening for every six ounces of chocolate.
2. Pour one inch very warm water (100 to 110 degrees Fahrenheit) into a large casserole or other bowl.
3. Place the bowl containing the chocolate mixture inside the casserole. The water should cover the bottom half of the bowl holding the chocolate mixture. You may have to adjust the water layer.
4. Stir the chocolate mixture constantly until completely melted and smooth. This should take approximately 15 to 20 minutes. If the water begins to cool, discard the old water and add more warm water. (Remove the bowl with the chocolate before doing this). Once melted, the chocolate is ready for dipping or forming.
5. Set your finished product in a cool dry place. Do not chill the mixture or the finished products, or the chocolate will lose temper and become soft at room temperature.
Tags: chocolate mixture, room temperature, warm water
