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How to Temper Chocolate

To temper 1 1/2 pounds of bittersweet or milk chocolate:

  • 1. Set a large bowl over a pan of simmering water.
  • 2. 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.
  • 3. Add the remaining 1/2 pound of chocolate and stir until melted and the thermometer registers between 88° and 90°.
  • 4. Use immediately.
Published December 2002
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