Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	5849.17 Kcal (24489 kJ)
Calories from fat	4282.65 Kcal
		% Daily Value*
Total Fat	475.85g	732%
Cholesterol	60.1mg	20%
Sodium	344.88mg	14%
Potassium	4400.75mg	94%
Total Carbs	348.85g	116%
Sugars	194.23g	777%
Dietary Fiber	60.6g	242%
Protein	115.55g	231%
Vitamin C	3.5mg	6%
Iron	23.4mg	130%
Calcium	1076.8mg	108%

Amount Per 100 g
Calories	422.73 Kcal (1770 kJ)
Calories from fat	309.52 Kcal
		% Daily Value*
Total Fat	34.39g	732%
Cholesterol	4.34mg	20%
Sodium	24.93mg	14%
Potassium	318.05mg	94%
Total Carbs	25.21g	116%
Sugars	14.04g	777%
Dietary Fiber	4.38g	242%
Protein	8.35g	231%
Vitamin C	0.3mg	6%
Iron	1.7mg	130%
Calcium	77.8mg	108%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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