INGREDIENTS

INSTRUCTIONS

** Very important-do not let any moisture come in contact with the
chocolate.
Using a French knife, chop the chocolate into small pieces. Place the
chocolate in a stainless mixing bowl. Set the bowl over a pan of warm
water. Stir the chocolate constantly so that it melts uniformly. Continue
stirring the chocolate until it is completely melted and reaches a
temperature of 115 to 118 degrees. ** Remember that your body temperature
is 98.6 degrees. So the chocolate is ready if it fells a little warmer than
your body -- Who really has candy thermometers laying around ?? Remove the
bowl from the water bath. Set in a cool place and stir the chocolate slowly
but constantly until it is cool, 78 to 79 degrees. It should be thick and
pasty in texture. Set the chocolate over the warm water again and stir it
until is warmed to 86 to 88 degrees. Be very careful, because the chocolate
warms very quickly. Do not let the chocolate get too warm. This recipe
yields 2 pounds of tempered chocolate.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2442 broadcast 12-13-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-25-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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