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Place 2/3 (about 1 cup) of the couverture chocolate to be tempered in a dry bowl (heatproof glass, aluminum or unlined copper).
Melt the chocolate over barely simmering water, less than 140°F (60ºC) with the water not touching the bottom of the bowl containing the chocolate.
When chocolate is melted to 118°F (48ºC) for dark chocolate, or 115°F (46ºC) for milk or white chocolate, immediately remove from the heat. Dry the bottom of the bowl with a towel.
Add the remaining 1/3 chocolate into the bowl. Use a dry rubber spatula to stir and cool down the chocolate until completely smooth and slightly thickened, this is called “seeding”. Be careful not to incorporate air bubbles.
Check the temperature of the chocolate with an instant-read thermometer. When working with the chocolate, the temperature must stay below 90°F (32ºC) for dark chocolate or 87°F (31ºC) for milk or white chocolate.