We used our Milk Chocolate Real Melting Chocolates, 30% Cacao)
Note: For best results with this temperature sensitive process, your kitchen temperature should not exceed 70° F.
- 1. Roughly divide the melting chocolates into 2 microwaveable bowls – one with approximately 2/3 of the chocolates, and the other with the remaining 1/3 of the chocolates (to reserve on the side). Use a food scale if available.
- 2. Melt the larger portion of chocolates by placing the bowl in the microwave for 15-30 second increments, stirring and scraping the sides of the bowl between each burst, until the chocolate appears melted, silky and smooth and the temperature reads between 90-95° F (note: the temperature of the melted chocolate should not exceed 110° F.
- 3. Once the chocolate is melted, add some of the reserved chocolates, stir until completely melted and take a temperature. Repeat this process until the temperature reads between 80-82° F for milk or white chocolate, and 85-87° F for dark chocolate.
- 4. Let the chocolate stand for 3-5 minutes. To test that the chocolate is properly tempered, dip a spoon into the tempered chocolate and set it down (note: ensure that the spoon is at room temperature). The chocolate on the spoon should be shiny and hard within approximately 3 minutes. Always test before you start dipping.
- 5. Dip strawberries, pretzel rods, etc.,1 at a time, halfway into tempered chocolate (note: ensure that fruit is completely dry before dipping). Place on a tray covered with wax or parchment paper. Let stand for 3-5 minutes or until chocolate coating is shiny and hard. If the tempered chocolate gets too thick for easy dipping, return the bowl to the microwave and heat an additional 5 seconds; stir. Note: You can re-temper or reuse any leftover chocolate.