Ingredients and Supplies
1. Put 3/4 pound chocolate wafers or chopped chocolate chunks into the top pan of a double boiler. Set aside 1/4 pound.
2. Fill lower pan 1/2 full of water and bring water to nearly boiling.
3. Take pan off stove.
4. Put the filled top pan onto the lower pan with the hot water.
5. Stir until 2/3 of the chocolate is melted. Put chocolate tempering thermometer into the chocolate. Stir frequently until temperature reaches between 88 and 90 degrees for dark chocolate, two degrees less for white and milk chocolate.
6. At this point chocolate may be dipped or molded. Dark chocolate can be worked with between 86 and 90 degrees (two degrees less for white and milk chocolate). Always have unmelted chocolate in the pan with the melted chocolate to keep the chocolate tempered, using the set aside 1/4 pound as necessary. Frequently stir the chocolate.
7. When temperature goes below 86 degrees for dark chocolate (two degrees less for white or milk chocolate), replace the cool water in the lower pan with very warm water. Add some unmelted chocolate and put candy thermometer into the chocolate. Chocolate is ready to work with when it reaches the correct temperature again.
Instructions and image taken with permission fromAutumn Carpenter's Book, All About Candy Making. All rights reserved.