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Tempered chocolate will give your coated candies a dark, shiny, firm surface when they harden. This process works equally well with white chocolate. The secret to tempering is to never let the chocolate reach a temperature greater than 115 degrees Fahrenheit. Step 1Grate or finely chop your chocolate. Place 2/3 of the chocolate in the top of a double boiler. Stir constantly as the chocolate melts over hot but not boiling water. Be sure water does not touch the bottom of the upper pan. Bring the melted chocolate to exactly 115 degrees on your candy thermometer. Step 2Remove double boiler from the hot water and place on a dry towel or a cooling rack. Stir in the rest of the chocolate. Stir constantly until it is completely melted. Step 3Pour the melted chocolate on a cooling surface, like a pastry marble or even a cookie sheet. Scrape and stir with a metal spatula or pastry scraper until the chocolate cools down to about 80-82 degrees. Reheat back up to 87-91 degrees for semisweet chocolate and 83-88 degrees for white chocolate. Step 4Use the tempered chocolate for your chosen recipe. You need to keep your chocolate at its proper temperature throughout the candy making process. Monitor the chocolate to keep the temperature right until your delicious work is done. Here's a couple of tips to hold your chocolate's temper:
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