About 20 some odd years ago, my sister and I decided we were going to make
candy and give it out as Holiday gifts. We have since made tons of candy,
and learned alot along the way.
One of the most frequent questions I get is in reference to the chocolate
that some candies, such as truffles, caramels, and mints, are dipped in. I
am often asked how we get the chocolate thin and shiny, rather than thick
and dull. So I thought I would post the info here too, in case anyone else
had those same questions.
Tempering Chocolate:
Tempering is a function of 3 interrelated factors: Time, temperature and
agitation. Although most directions for tempering focus on the temp, the
time and stirring are important too. This means that even if you religiously
follow all the steps to get the right temps, you may not have a good
tempered chocolate yet. This isn't a failure...it just means that the time
and agitation requirements have not yet been met. Stirring a little longer
may be all it takes to do the trick.
You'll need some good quality, tempered chocolate. We're not talking Hershey
bars here. It should be one consistent color, dark and shiny. You can temper
any amount you like, because leftover tempered chocolate can be reused! Yay!

You'll need a 4 quart heat proof bowl, preferably stainless steel, along
with a rubber spatula, an instant read thermometer, and...if you like...a
fan.

Set aside 1/5 of the chocolate in one or two large pieces. Chocolate the
remaining chocolate into small pieces (no larger than 1/2") and place in the
bowl. Warm the chocolate slowly. It shouldn't register much more than 100*f
when it is entirely melted. You can do this by setting the bowl in a large
skillet of barely simmering water. Stir frequently at first, and then
constantly after it is 3/4 of the way melted. Remove from the heat and stir
1-2 minutes. If not completely smooth, return to the heat and stir.
If the temp exceeds 100*f when you remove it after melting, stir until it
reaches 100*f. Drop in the reserved chunks of chocolate and stir them around
until the chocolate registers 90*f. The way this works is, as you stir, you
are simultaneously cooling the melted chocolate and melting the surface of
the tempered chocolate. As the temperature reaches 90*f, the stable cocoa
butter crystals from the surface of the chunks mingle with the melted
chocolate, creating more stable crystals. When there are enough of these
stable crystals, the chocolate is "in temper", or tempered. The object is
not to melt the chunks, but to use them to provide the stable crystals.
To test for temper:
Drizzle some chocolate on a knife blade (or a piece of waxed paper). Set the
test chocolate in front of a fan. If it sets within 3 minutes and hardens
without streaks or a dull finish, it's tempered. If it is still soft after 3
minutes, it is not tempered yet.

Once tempered you can dip almost anything (as long as it isn't liquid-y) and
it should set up beautifully at room temp. (Assuming the room isn't over
80*f). If the chocolate cools while you're working, set the bowl in hot
water and stir until it regains fluidity. Do not exceed 91*f for dark
chocolate. If that happens, add a new chunk of chocolate and stir until it
is back in temper. Leftovers can be saved and reused or you can just stir in
some almonds, raisins, whatever and eat it.

Hope this helps!

kimberly