Tempering Chocolate for Dipping

Set aside about one-third of the chopped chocolate. Put the remainder in the top of a double-boiler over barely simmering water. Stir and melt until the temperature reaches 115° F. Do not let it exceed 120° F.

Remove from the heat. In small batches, begin to stir in the reserved chocolate. Allow one addition to melt completely before adding the next. Do not let any water fall into the chocolate or it may seize. Continue to stir until the temperature falls to about 82° F.

Return the chocolate to the heat, and stir until it reaches 89° F. This is the ideal dipping temperature. Return the chocolate to the heat occasionally to keep it in the zone while dipping.

If using milk or white chocolate, do not heat above 105° F, and maintain the dipping temperature between 85° F and 87° F.