The key is patience. And a good thermometer.
to do it for you. Every time I’ve tried to do it, I end up with matte chocolate with little white splotches on the surface. It still tastes good, but it’s way less impressive than those beautiful pastry cases full of perfect, shiny, chocolate-dunked treats.
Luckily, though I do not have access to such a machine, I do have access to our extraordinarily patient and wise Associate Food Editor Kelsey Youngman, who agreed to walk me through the process of tempering. We conducted three tests using both dark and milk chocolate. For one batch, we tempered the chocolate using the microwave, for another, we used the double boiler, and for the third, we used an immersion circulator. Here’s how I learned to temper chocolate without losing my entire mind.
, which makes it easy, but if you don’t have one, using cup measure will do—just set aside ¼ of a cup of chopped chocolate for every cup you’re tempering. The best way to ensure that chocolate melts evenly is to cut it up into small, even pieces. Ideally you want them pretty small—think chocolate gravel. Doing that with a knife is pretty tricky, as I found out after attempting to evenly chop chocolate for upwards of 15 minutes. You know what makes the whole process a snap? A food processor.
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