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How to temper chocolate

Chop up to 1 pound of bars, squares, or large pieces of chocolate into small pieces. (Or use 1 tablespoon of shortening for every 6 ounces of chocolate.) Pour very warm tap water (100° F. to 110° F.) into a large glass casserole or bowl to a depth of 1 inch. Place the measure or bowl containing the chocolate inside the casserole. Water should cover the bottom half of the measure or bowl containing the chocolate. Adjust the water level as necessary. (DO NOT SPLASH ANY WATER INTO THE CHOCOLATE.) Stir the chocolate mixture constantly with a rubber spatula until completely melted and smooth. This takes about 15 to 20 minutes. (Do not rush the process.) If the water begins to cool, remove the measure or bowl containing the chocolate. Discard the cool water and add warm water. Return the measure or bowl containing the chocolate to the bowl containing water. Do not allow any water or moisture to touch the chocolate. Just one drop can cause the chocolate to become thick and grainy. If water should get into the chocolate, stir in additional shortening, 1 teaspoon at a time, until the mixture becomes shiny and smooth. When melted and smooth, the chocolate is ready for dipping or shaping. If the chocolate becomes too thick during handling, repeat Step 4. Stir the chocolate constantly until it again reaches dipping consistency. Let your finished product set up in a cool, dry place. Do not chill your finished product or the chocolate will lose temper and become soft at room temperature.

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