Tempered Chocolate

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“How to get chocolate that won't bloom and doesn't melt prematurely. NOTE: I had to type 1 lb chocolate twice since the system won't accept a recipe with only one ingredient. Taken from chocoley.com”
READY IN:
35mins
SERVES:
1
YIELD:
1 Serving
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop chocolate.
  2. Melt in a double boiler, stirring constantly.
  3. When it reaches 120 degrees Fahrenheit (dark chocolate) or 115 degrees (milk chocolate) remove from heat.
  4. Continue stirring and allow to cool to 82 (dark) or 80 (milk).
  5. Reheat to 90 (dark) or 86 (milk). Keep at this temperature as you work with your chocolate. We transfer our double boiler to a sous vide to maintain temperature.

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