Tempering

Tempering chocolate involves putting it through a cycle of temperatures (heat/cooling/heat) that professionals call the “tempering curve.” This cycle varies slightly depending on whether the chocolate is bittersweet, milk, white, or colored. Novices tend to believe that tempering is a complex process, but actually it is a relatively simple technique, and one that you will need for coating bonbons, making molded chocolate, and chocolate bars. The key is just to take your time and be precise. Chocolate artisans use the second phalanx of the index finger, or the upper lip, both of which act as natural thermometers. We advise buying a kitchen thermometer, preferably an instant-read thermometer, which will enable you to follow the tempering curve precisely. This will guarantee a brilliant, melting, and breakable chocolate.