Name: Tempering Chocolate
Ingredients: 1 1/2 lb Bittersweet chocolate; such as; Callebaut or Valrhona

Do you ever sense creation’s restlessness? Do you hear groaning in the cold night wind? Do you feel the forests’ loneliness, the oceans’ agitation? Do you hear longing in the cries of the whales? Do you see blood and pain in the eyes of wild animals, or the mixture of pleasure and pain in the eyes of your pets? Despite vestiges of beauty and joy, something on this earth is terribly wrong... The creation hopes for, even anticipates, resurrection.

Randy Alcorn

CATEGORY	CUISINE	TAG	YIELD
			1	servings

INGREDIENTS

1 1/2	lb	Bittersweet chocolate; such as
		Callebaut or Valrhona

INSTRUCTIONS

Bring a large saucepan of water to a boil. Coarsely chop chocolate with a
cleaver or chocolate fork. Place 1 pound in a metal bowl (make sure bowl
fits snugly in saucepan); reserve 1/2 pound. Remove water from heat, and
place bowl over saucepan. Stir chocolate with a rubber spatula,
periodically measuring temperature with a candy thermometer, until the
melted chocolate is between 110 and 120 degrees. If too cool, return pot to
heat for a few minutes. Continue stirring, and add reserved chocolate in
three stages. Remove bowl, and bring down temperature by stirring
constantly until mixture is smooth and drops to 85 to 90 degrees; add more
chocolate as necessary. (The bowl will feel slightly warm to the touch, and
chocolate will appear smooth and shiny.) To test tempering, dip an offset
spatula in the melted chocolate, scrape excess off the back, and
refrigerate 5 minutes; properly tempered chocolate will snap off of the
spatula. Or dab a spot of melted chocolate on your lip; if it feels just
slightly cool, then it's tempered. Use immediately. Keep chocolate over
warm water to maintain temperature. TEMPERING NOTES: Work in a room with
low humidity, no warmer that 75 degrees. Use couverture chocolate, which
contains at least 32 percent cocoa butter. As it melts, dark chocolate
should not exceed 120 degrees (110 degrees for milk and white chocolates)
or it may lose depth of flavor and burn. Leftovers can be remelted several
times, but add a few ounces of unmelted chocolate to prevent bloom, a
whitish surface cast. Water and condensation cause tempering chocolate to
"seize", or become unmalleable. Bittersweet chocolate tempers between 85
and 90 degrees; milk and white chocolates temper between 82 and 83 degrees.
Source: "Martha Stewart Living Magazine, Feb 1997" S(Formatted for MC5):
"by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: Martha Stewart Living
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”