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How to Temper Chocolate
Ingredients
2 lb
chocolate, finely chopped
Instructions
1
Remove from heat once fully melted. Wipe the bowl to remove condensation.
2
Gradually stir in remaining chopped chocolate, letting each addition melt completely. Cool to about 82°.
3
Return chocolate to heat, reheating to 88°–91° for dark; 85°–87° for milk/white.
4
Spread chocolate on wax paper. If it dries glossy, it's tempered.
Notes
Nutrition Facts
(per serving)
Calories:
2200 calories
Servings:
10 servings
Carbohydrates:
280 g
Fat:
125 g
Fiber:
10 g
Protein:
8 g
Sugar:
120 g
Meal Effort
Preparation:
20 minutes
Cook:
15 minutes
Total:
35 minutes