You are here: Home » Recipes » Tempered Dark Chocolate Tempered Dark Chocolate Recipe by Our Cookbook Collection Yield 2 2/3 cups A dark chocolate coating for making candy PrintEmail Ingredients 3 cups ice3 cups chopped high-quality dark chocolate Instructions Put the ice in a large bowl and set aside. Reserve a handful of the chopped chocolate, and melt the rest gently in a stainless-steel bowl set over simmering water until it reaches 115F on a candy thermometer. Remove the bowl from the heat. Wipe the bottom of the bowl with a dry cloth to prevent water from splashing onto the work surface. Sprinkle the reserved chocolate into the melted chocolate and stir. Cool the chocolate by placing over the bowl of ice for a few seconds at a time, removing it, stirring until smooth, and repeating until the temperature drops to 82F. Heat the chocolate again by placing the chocolate bowl back over the simmering water for 30 seconds to 1 minute at a time. Once its temperature rises to 90F, the chocolate is ready to use in candy bar production. Reprinted with permission from Susie Norris and Susan Heeger’s Hand-Crafted Candy Bars (Chronicle, 2013).