Recipe by julie~c
Real milk chocolate must be tempered before it can be molded or dipped. However, even chocolate coatings can be tempered for even shinier results. Please note--a low temperature thermometer is a must for tempering. They usually register from 70°F to 400°F (25°C to 200°C)
- 1 lb callebaut milk chocolate (this is enough for coating approximately 75 3/4-inch pieces) or 1 lb other high-quality milk chocolate (this is enough for coating approximately 75 3/4-inch pieces)
Directions See How It's Made
- The water in the bottom of a double boiler is brought to a boil and then removed from the heat. The water should be 140°F (60°C).
- Add some finely chopped chocolate, approximately 1/4th of it at a time until you have put the full pound into the top of the boiler. Stir vigorously as you slowly add the chocolate. The temperature of the chocolate should not rise above 110°F.
- When chocolate is completely melted, replace the wter in the double boiler with cold water that is 65°F (18°C). The chocolate must be vigorously stirred again to help it cool.
- Once the chocolate has dropped to 85°F (29°C), replace the cold water with lukewarm water that is 100°F (37°C). The chocolate should now reach a temperature of 89°F (31°C) and never any higher.
- The bottom of the double boiler is now filled with water that is 90’F (32°C) to hold the chocolate at the proper temperature for molding and dipping.