Tempering chocolate stabilizes it, producing a glossy finish on chocolates that will not streak or discolor before the candy is consumed. The process is not difficult, but it does require you to pay attention, as the chocolate must be carefully heated, cooled, and heated again to specific temperatures. This guide will show you how to temper chocolate.

• When you invest the time to make chocolate candies at home, you want them to be perfect. Tempering your chocolate first will make sure that the chocolates look as good as new the day after you make them by evenly dispersing the crystals within the chocolate.

• Cooking supply shops sell fancy machines that temper chocolate, but unless you're running a commercial operation, they are expensive and unnecessary. What you do need is simply:

1. High quality chocolate
2. Double boiler
3. Rubber spatula
4. Knife and cutting board
5. Candy thermometer

(Creative Commons photo by bowena)

• There are several methods for tempering chocolate, but all entail heating chocolate, cooling it, and heating a second time. Here are a few things to keep in mind while tempering:

1. A large amount of chocolate easier to work with
2. Make sure the bowl (or top of the double boiler) is completely dry
3. Chop the chocolate in small pieces, no larger than half an inch square

• Tempering is one cooking procedure that you don't want to improvise. It is science, rather than art. Select a method you're comfortable with, and follow the directions to the letter.

• All Recipes: Tempering Chocolate

• Cooking for Engineers: Tempering Chocolate

• Scharffen Berger: What Is Tempering? Why Do You Temper? How Do You Temper Chocolate?

• Properly tempered chocolate is hard and shiny, if its sticky or streaked, don't despair. You can take the same chocolate and try again. After successfully tempering your chocolate, it will be ready to use to prepare yummy candies or a beautiful ganache.

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