Tempering Chocolate

Tempered chocolate snaps, shines and doesn't melt on your fingers. Chop dark chocolate and melt two thirds of it over barely simmering water until it reaches 45 to 50°C. Take it off and stir in the rest, chopped fine, until the temperature drops to 31 to 32°C. Milk chocolate works at 29 to 30°C, white at 28 to 29. Test it by dipping the tip of a knife: it should set glossy and streak-free in five minutes at room temperature. Keep it in that range while you work, warming it a few seconds at a time if needed.