The key to tempering chocolate is to control its temperature, which helps give it a shiny finish and a satisfying snap when it hardens. Here’s a basic method for tempering chocolate:

1. Chop the Chocolate: Start with high-quality chocolate, and chop it into small, uniform pieces. This helps it melt more evenly.
2. Melt Two-Thirds of the Chocolate: Place two-thirds of the chopped chocolate in a heatproof bowl. Use a double boiler or microwave it in short bursts on low power, stirring frequently. Heat until it’s mostly melted but a few solid pieces remain.
3. Cool the Chocolate: Remove the chocolate from heat and continue to stir until the remaining solid pieces melt. This cooling process helps form the right type of crystals in the chocolate.
4. Add the Remaining Chocolate: Gradually add the remaining one-third of chopped chocolate to the melted chocolate, stirring constantly. This helps to cool down the overall temperature.
5. Check the Temperature: Use a thermometer to check the temperature of the chocolate. For dark chocolate, you want it to be around 88-90°F (31-32°C). For milk chocolate, aim for 86-88°F (30-31°C).
6. Reheat If Necessary: If the temperature is not in the correct range, you can gently reheat the chocolate, but be careful not to overheat.
7. Test: To check if the chocolate is tempered, spread a small amount on a piece of parchment paper and let it cool. It should harden relatively quickly and have a shiny finish.

Remember, practice makes perfect when it comes to tempering chocolate. It can be a bit finicky, but once you get the hang of it, you’ll be a chocolate tempering pro!

Danish recipes on filed chocolate