Tempered Milk Chocolate
- Yield 2 2/3 cups
A great milk chocolate coating for candy.
- 3 cups ice
- 3 cups chopped high-quality milk chocolate
- 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 89F, 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).