TOOLS that you need:
1 qt. sauce pan
1 small metal spatula
1 large rubber spatula
1 medium size stainless steel bowl (completely dried) that fits the top of the sauce pan
1 thermometer (preferably digital)
dishtowels
Cool kitchen (not above 75 F)
INGREDIENTS:
32 oz (912 grams) of chopped dark chocolate (55% to 75% cocoa liquor)
DIRECTIONS:
1. Fill up the sauce pan half way up with water.
2. Bring it to boil.
3. Fill up the stainless steel bowl with the chopped chocolate.
4. As soon as the water boils, turn the flame off and place the bowl with the chocolate over the pot.
5. Leave it undisturbed for 15 minutes.
6. Immediately take the bowl out of the pot and bring it to the work station and place it over a dishtowel.
7. With the rubber spatula (dried) start stirring gently the chocolate so to combine the melted chocolate from the sides with the unmelted chocolate in the center.
8. If you take the temperature with your thermometer it will read around 105 F to 110 F.
9. Keep stirring the chocolate until almost all the unmelted chocolate is melting away and at the same time serving as a seed for your melted chocolate.
10. After 2 minutes of stirring, the chocolate should read 90 F. you should still have one or two pieces of unmelted chocolate floating.
11. YOU ARE TEMPERED
12. Test a small amount of the chocolate with you small metal spatula and let it set. It should start setting and getting opaque in color in about 30 seconds to 1 minute. Providing your kitchen is cool and not hotter than 75 F.
13. Use your chocolate before it gets to hard.
