Microwave Chocolate Tempering

Name: Microwave Chocolate Tempering
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 1 kilogram chocolate
Ingredients: 1 kilogram 54-percent bittersweet chocolate, finely chopped; 10 grams cocoa butter, finely chopped; Suggested dippers: fruit, pretzels, cookies, etc.

Getting reviews...

Level: Advanced
Total: 50 min

Prep: 45 min
Cook: 5 min

Yield: 1 kilogram chocolate

Level: Advanced
Total: 50 min

Prep: 45 min
Cook: 5 min

Yield: 1 kilogram chocolate

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.