Temperature for Coating Chocolate

The final step in the majority of the following recipes calls for covering the finished pastries partially or completely with melted chocolate. Although in each case the instructions specify the use of coating chocolate, which simply has to be melted and does not require tempering, it is still critical to work with the chocolate at the proper temperature, or your efforts may be ruined. The chocolate should generally be between 100° and 110°F(38° and 43°C), depending on the brand you are using. If the melted chocolate is too cold and, therefore, too thick, the result will be a clumsy looking, heavy coating that will not drape and conform to the shape of the pastry as it should, and your cost will be higher because you will use more product. Conversely, coating chocolate that is too hot will lose its satin shine and set up with a dull, lackluster finish instead. If the chocolate is too hot when dipping a pastry topped with buttercream, such as chocolate macaroons, part of the buttercream will melt, ruining both the shape of the pastry and the supply of chocolate.