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How to Temper Chocolate


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To temper 1 1/2 pounds of bittersweet or milk chocolate, set a large bowl over a pan of simmering water. Add 1 pound of coarsely chopped chocolate to the bowl and stir occasionally until melted and an instant-read thermometer registers between 112° and 118°. Remove the bowl from the pan. Add the remaining 1/2 pound of chocolate and stir until melted and the thermometer registers between 88° and 90°. Use immediately.
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