Tempered chocolate is used in candy making, for hand dipped chocolates or enrobing of fondant or nut centers or candies and fruits, for dipping cookies and topping baked goods, and for many other confectionery purposes.

For best results when tempering chocolate, use an accurate thermometer. A digital thermometer is easiest to read when working with critical temperatures. Select the best quality of dipping chocolate that you can afford, but any kind of chocolate may be used. Melted chocolate is very sensitive to temperature variations and moisture. It should be kept in constant motion to keep the cocoa butter in suspension.

There are three kinds of chocolate; milk chocolate, bitter chocolate (unsweetened) or sweet dark chocolate. Milk chocolate melts at a lower temperature, sets more quickly and is most sensitive to heat.

Grate the chocolate or chop into fine pieces.

In a double boiler or in a large pan over a pot of water, melt 2/3 of the chocolate to 100-120°F (but never over 120°F), then cool to 95°F. Add the remaining chocolate, stirring until smooth, and allow the chocolate to cool until it reaches a temperature of 85-90°F, stirring constantly and gently.

To test the chocolate to see if it is tempered, drop a tablespoon onto a cold plate and it should set within three to five minutes. The chocolate should have a hard, dry and glossy shine when set. If the chocolate thickens a little while working with it, it can be softened by adding a little melted cocoa butter.

If the chocolate doesn't set as it should, repeat the tempering process. Gray streaks are caused by melting the chocolate at too high a temperature or slow drying. A rough coating indicates that the chocolate was too cool. Never try to work with chocolate on a humid or rainy day.

While working with the chocolate, keep the temperature between 88-90°F or it will lose its temper.

When melting chocolate, be sure not to allow any water droplets into the chocolate or the mixture will become irrecoverably grainy.