I wanted to play around with chocolate again today. I have been trying to practice my chocolate tempering for awhile so I can make some truffles for Valentine's Day. I am still using the microwave tempering method, which isn't the best, but I think once I get a reliable candy thermometer I will try a better method. I have already ordered one online, but it takes awhile for things to get to our military address.
I started with some easy cookie mixes. If I am going to mess with
chocolate, I don't want to take up too much time with what I want to dip.
I read online that you can temper Baker's chocolate,
so I wanted to try a small batch.
I chopped it up really well. 2 1/2 ounces are in the bowl,
and the 1/2 ounce on the paper is the seed chocolate used to
cool down the melted chocolate.
You microwave the chocolate until it is mostly melted and add the seed chocolate. While microwaving, you need to only put it in for 20 seconds at a time and stir really good before putting it back into the microwave. After you added the seed chocolate, you need to stir it for about 20 minutes. This allows it to cool to the perfect temperature.
Then you can just dip the cookies or whatever you want into the melted chocolate. Feel free to keep the chocolate bowl in a bath of warm water to keep it smooth.