Makes: 3 to 4 dozen
Time: 45 minutes
More technique than recipe, tempering chocolate is not difficult, but it does require patience. In return, you get a chocolate that stays firm at room temperature, with a glossy snap like that of professionally made candies. Coat just about anything with it or use it for a more shelf-stable Peppermint Bark.
1. Line a baking sheet with parchment paper or foil. Finely chop the chocolate and reserve ½ pound. Put the remaining 1½ pounds in a double boiler or a clean heatproof bowl set over simmering water and set a candy thermometer inside, making sure the thermometer isn’t touching the bottom of the bowl. Melt the chocolate, stirring frequently, until it reaches 115°F.
2. Remove from the heat, add the reserved chocolate, and stir constantly with a rubber spatula until the thermometer registers 82–84°F. Put the chocolate back over the hot water and bring the temperature up to 91°F. (Don’t let it get any warmer than 91°F or you’ll have to start over.) Remove the chocolate from the heat (leave the thermometer in the chocolate) and start dipping like mad, letting the excess drip off and placing the dipped items on the prepared sheet to set. Monitor the temperature all the while; between 88°F and 91°F is your window for tempered dark chocolate, so once it cools to 88°F, put the chocolate back over the hot water and gently bring it back up to 91°F before continuing. Anything you dip in chocolate should be stored as you would store it without the chocolate: Berries and other fruit should be kept in the fridge, while cookies, pretzels, and candies will keep at room temperature for at least a week.
MILK CHOCOLATE–DIPPED ANYTHING In Step 1, remove the chocolate from the heat when it measures 112°F; bring the melted chocolate to 88°F before dipping in Step 2 and gently reheat when the temperature gets lower than 86°F.
WHITE CHOCOLATE–DIPPED ANYTHING In Step 1, remove the chocolate from the heat when it hits 110°F. In Step 2, bring the melted chocolate down to 80°F, then back up to 83°F before dipping, and gently reheat when the temperature gets lower than 80°F.
22 Things to Dip in Tempered Chocolate