Recipe courtesy of Alton Brown
Print
Microwave Chocolate Tempering
Total:
50 min
Active:
45 min
Yield:
1 kilogram chocolate
Level:
Advanced
Total:
50 min
Active:
45 min
Yield:
1 kilogram chocolate
Level:
Advanced

Ingredients

  • 1 kilogram 54-percent bittersweet chocolate, finely chopped
  • 10 grams cocoa butter, finely chopped
  • Suggested dippers: fruit, pretzels, cookies, etc.

Directions

Place the chocolate in a 4-quart glass bowl. Microwave on high for 30 seconds, and then stir with a clean spatula. Repeat 2 more times. Microwave on high for 15 seconds, and then stir. Repeat 2 to 4 more times or until the chocolate reaches 100 degrees F. Microwave on high for 10 seconds, and then stir. Repeat 5 more times or until the chocolate reaches 115 degrees F.

Remove from the microwave and cool by stirring occasionally until the chocolate reaches 95 degrees F. Add the cocoa butter and stir continuously until the cocoa butter melts and the chocolate cools to 90 degrees F.

Test the temper of the chocolate by spreading a small amount in an even layer on a metal surface set over an ice pack. It should set within 3 minutes and be shiny and streak free.

Maintain the 90-degree temperature by briefly heating the chocolate with a 10-second blast of warm heat from a hair dryer. Use immediately for dipping fruit, pretzels, cookies, etc.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Microwave Chocolate Cake with Peanut Butter Cream

Recipe courtesy of Kelsey Nixon

Microwave Cheese Manicotti Marinara

Recipe courtesy of Keith Neubert

Microwave Caramel and Peanut Popcorn

Cheddary Microwave Baked Potatoes

Recipe courtesy of Keith Neubert

On TV

So Much Pretty Food Here