How To Temper Chocolate, The Easy Way 

[{"selector":"#anim-cbbe12e9-d75e-4ddc-b1fa-4a326948f332 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-1df7ec2b-3780-40d7-b43f-124051ada2d2","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2b7cd2e9-f967-41cb-9fdc-11a704c0d185","keyframes":{"transform":["translate3d(0px, 140.66812%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Tempering the chocolate is an art, which enables you to yield shinier, smoother and glossier chocolate crusts and coverings for your desserts. You can also use tempered chocolates as dips.

[{"selector":"#anim-ccc71f65-0161-4e57-9e13-e31834c9fb1e [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-92d6fb91-e2f4-4dcf-a14b-df5d61ed4ce3","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-15bb1c55-3e19-43ee-9a91-84d8a8c25a96","keyframes":{"transform":["translate3d(0px, 179.82734%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] There are many ways to temper chocolate, here’s the traditional and easiest way to go about. It is especially handy for beginners.

Step 1

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Step 2

[{"selector":"#anim-3159e65d-5f2e-494b-870a-3ba185e08659 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-f300d8e4-a108-42a2-8cd6-b9358fdf7d96","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-39dc12af-1442-4bfe-b210-c01f70398195","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4dec45c2-5cf0-4e2b-b737-8d962b9c131b","keyframes":{"transform":["translate3d(0px, 231.52782%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] In the top pan of a double boiler, melt two-thirds of the grated chocolate.

Step 3

[{"selector":"#anim-9cb46019-1572-4a2c-a4c3-0e6ab674c998 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-2c9eba8d-b6d7-48c0-87ae-7a967532e59a","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-603421ca-2faa-4643-984c-5a07e72a49d8","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-af1dd8aa-d0bb-42eb-87da-bb8682007027","keyframes":{"transform":["translate3d(0px, 231.52782%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Stir continually over hot but not boiling water until chocolate reaches 110°-115°F.

Step 4

[{"selector":"#anim-f35db018-862f-4880-a698-bb0817217c2d [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-e69d8944-12f5-4bb8-b595-d33e9d825686","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d7b6a22c-0c3e-4c4d-ad91-8db3b6ad0e8f","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d8214f3b-6762-412b-9bf3-25a15a8c15c1","keyframes":{"transform":["translate3d(0px, 121.06027%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Place a towel over the top pan of the double boiler. Allow chocolate to cool to 95°-100°F. Stir in the remaining chocolate in the top pan until melted. Your chocolate is tempered.

[{"selector":"#anim-171fe1f8-10ed-4654-a256-92257a13144c [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Click Here For More