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Tempering chocolate Recipe


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     Tempering chocolate

Category   Desserts - Breads
Sub Category   Holiday Dish


A bit of water in a double boiler. Boil first, turn down. Chop up chocolate into small pieces Then add 2/3 of the chopped chocolate to a double boiler Melt chocolate. Temperature up to 110F (milk chocolate) 115F (dark chocolate), does not take long (do not go over the recommended temperature. Take 2/3 out and add the other 1/3 of chopped chocolate, cool to 82F. Add back to pot and bring it back up to 88, but not more than 91.

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