Chocolate not tempered before use will develop a white film of cocoa butter.
When making chocolate candy, it's important to temper your chocolate before attempting to pour it into molds or combine it with flavorings like nuts and fruit. Chocolate contains cocoa butter, a natural fat that hardens into a crystal structure when chocolate is warmed and cooled again. Without tempering, the cocoa butter separates and creates a white film on the top of the chocolate, changing the taste and texture. Tempering warms and cools the chocolate systematically to help the cocoa butter remain mixed with the chocolate.
Instructions
1. Fill the bottom half of a double boiler half full of water. Place it on the stove, and slip the top into the bottom. Bring the water to a simmer over medium heat.
2. Chop up a chocolate brick into small pieces. Place them in the top of the double boiler.
3. Gently stir and poke the chocolate until it's completely melted. Check the chocolate with a candy thermometer. Bring it to about 115 degrees Fahrenheit after melting.
4. Turn the heat down to medium-low, and let the chocolate cool slowly to about 80 degrees. It will start to slightly solidify. Prevent this and help the cocoa butter reincorporate by stirring the chocolate constantly.
5. Turn the temperature up just slightly, bringing the chocolate to about 90 degrees. Pour your chocolate at this temperature or dip fruit and nuts into it. Don't let the chocolate rise above 91 degrees; you'll have to temper it again if this happens.
Tags: cocoa butter, about degrees, double boiler, help cocoa, help cocoa butter, white film