Quick tempering couverture chocolate: This method must be used with already tempered chocolate. The idea is to melt it without having it become untempered.
Tempered chocolate is glossy and snaps when broken. Untempered white chocolate is grainy, crumbly and may be golden in color.
Place finely chopped tempered bittersweet or semisweet couverture chocolate in the rounded-bottom top of a double boiler of almost boiling water. A glass or stainless steel bowl placed over a saucepan may be used instead. Do not let the water touch the bottom of the chocolate bowl.
Melt the chocolate, stirring as it becomes liquid, until just melted. The chocolate should not be over 90 degrees or it will break temper. For milk and white chocolate, do not exceed 88 degrees.
Remove from the heat and from over the hot water as soon as the chocolate is melted to the correct temperature.
Test to be sure the temper has been maintained by dipping a room temperature plastic spatula into the chocolate and letting it dry. The chocolate should be glossy and have a snap when removed from the spatula.
Sarah Jackson
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