How To TEMPER Dark Chocolate | Chocolate Recipes

dark chocolate

🥗Healthier: sugar-free dark chocolate

💰Cheaper: semi-sweet chocolate

Sugar-free options are lower in calories; semi-sweet is often more affordable.

cocoa butter

🥗Healthier: coconut oil

💰Cheaper: vegetable shortening

Coconut oil is a healthier fat alternative; vegetable shortening is usually cheaper.

Chop dark chocolate into small pieces.

Melt two-thirds of the chocolate in a double boiler until it reaches 45-50°C (113-122°F).

Remove from heat and add the remaining chocolate, stirring until melted.

Cool the mixture to 27-28°C (80-82°F) by stirring.

Reheat gently to 31-32°C (87-90°F) for dark chocolate.

Pour the tempered chocolate into molds or use as desired.

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